San Francisco Vegetable Soup over Angel Hair Pasta |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this recipe in a Pillbury Bake-Off Cookbook about 10 years ago. It's delicious, fairly quick to make, is low-cal and party perfect. Ingredients:
10 ounces angel hair pasta, broken in half (capellini) |
2 (14 ounce) cans beef broth (ready to serve) |
1 (16 ounce) package san francisco style frozen mixed vegetables, broccoli carrots water chestnuts and red peppers (i use green giant american mixtures) |
1 cup frozen cut green beans (green giant - from 16oz. bag) |
1 cup chopped summer squash |
2 teaspoons dried basil leaves (or 2 t chopped fresh basil) |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon garlic salt |
1 (14 1/2 ounce) can whole tomatoes, undrained,pureed |
2 tablespoons grated parmesan cheese |
1 tablespoon chopped fresh parsley (optional) |
Directions:
1. Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
2. Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
3. Add the pureed tomatoes and cook till heated through.
4. Cook the pasta while the soup is heating, according to the package directions.
5. Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
6. Sprinkle the cheese and parsley on top of the soup.
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