San Francisco Vegetable Soup over Angel Hair Pasta

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a