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."
photo by Kree
- Ready In:
- 30mins
- Ingredients:
- 11
- 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 1/2 ounce) can whole tomatoes, undrained,pureed
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
directions
- 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.
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Reviews
-
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 -
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.
Tweaks
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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.
RECIPE SUBMITTED BY
Trisha W
Fernandina Beach, FL
<p>I was born and raised in Tulsa, Oklahoma. Have lived from Arkansas to Memphis to Maine to Minnesota to Texas to CA and now Illinois since I have been married. I have 4 children (3 grown daughters and 1 grown son) and 11 grandsons. The oldest turned 12 in Aug.'14 and the youngest was born Oct. 5, 2014. I taught elementary school (both public and private) for 16 years, then worked for 6 years as a principal for a private Christian school. I am now a Dyslexia Testing Specialist and Tutor in private practice and I love my work. The cookbook I have used most during my 37 years of marriage is the Better Homes and Garden New Cook Book (red and white checkered.) I still get it out frequently and several of its recipes have become regulars in my house.</p>
