Tomato-Rotini Soup

Ingredients

• 4 cups vegetable broth
• 4 cups tomato juice
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 2 medium carrots, sliced
• 2 medium celery stalks, chopped
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, finely chopped
• 1 (28-ounce) can diced tomatoes, undrained
• 1 1/2 cups uncooked rotini pasta
• Shredded Parmesan cheese (optional)