San Francisco Vegetable Soup over Angel Hair Pasta

Trisha W's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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.

Reviews

[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

[Whisper]

This soup was so easy and fast to make, and so tasty! Kree said it tastes as good as soups she's had at the Olive Garden. I used chicken broth instead of beef, and left out the red pepper flakes since we don't like things too spicey. I'll be making this again often. Thanks for a great recipe, Trisha.