Mexican Campbell’s Soup – poco-cocoa

Ingredients

• 2 tablespoons olive oil, divided
• 1 small package Mexican shell-shaped pasta (about 1 1/2 cups)
• 1/2 small onion, chopped
• 2 cups broccoli florets, sliced yellow squash or zucchini, and/or chopped bell pepper
• 2 Roma tomatoes, chopped
• 3 cans vegetable broth
• Freshly ground black pepper
• Colby-jack cheese, grated or cut into chunks, for topping