San Francisco Vegetable Soup over Angel Hair Pasta

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“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:
30mins
SERVES:
6
UNITS:
US

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)

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.

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