San Francisco Vegetable Soup over Angel Hair Pasta

Recipe by Trisha W
READY IN: 30mins


  • 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)
  • 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)


  • Combine, in a large sauce pan, the beef broth, all the frozen and fresh vegetables, and spices through the garlic salt.
  • Bring to a boil, reduce heat and simmer covered for about 7-8 minutes.
  • Add the pureed tomatoes and cook till heated through.
  • Cook the pasta while the soup is heating, according to the package directions.
  • Place pasta in 6 soup bowls, dividing evenly, and ladle the soup mixture over it.
  • Sprinkle the cheese and parsley on top of the soup.