1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (5.9 ounces) chicken and garlic-flavored rice and vermicelli mix
1-1/2 cups frozen vegetable blend (broccoli, red pepper, onion)
1/2 cup chopped pepperoni
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2/3 cup shredded Parmesan cheese
Crushed red pepper flakes, optional
In a Dutch oven over medium heat, cook the chicken, onion and celery in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, water, beans, tomatoes, rice and vermicelli mix, vegetables, pepperoni, basil and oregano. Bring to a boil.
Reduce heat; simmer, uncovered, until rice is tender, 18-20 minutes. If desired, sprinkle each serving with cheese and pepper flakes.