San Francisco Vegetable Soup over Angel Hair Pasta

READY IN: 30mins
Recipe by Trisha W

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.

Top Review by jlm5856_12612723

Back in 1991 my Mother in Law gave this recipe to me while we were visiting in Naples Florida. It was clipped from a newspaper recipe section and it was in my recipe file and then I lost it! Imagine my surprise when I typed in the name of the recipe and it was online! I am so thankful as it was an absolute favorite of my husband and I didn't want to mess it up by trying to guess the recipe

Ingredients Nutrition

  • 10 ounces angel hair pasta, broken in half (capellini)
  • 2 (14 ounce) cans beef broth (ready to serve)
  • 1 (16 ounce) packagesan 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)
  • 14 teaspoon crushed red pepper flakes
  • 14 teaspoon garlic salt
  • 1 (14 1/2 ounce) can whole tomatoes, undrained,pureed
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon chopped fresh parsley (optional)


  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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