San Francisco Vegetable Soup over Angel Hair Pasta

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.

• Ready In: 30 mins
• Serves: 6

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 1/2ounce) 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.