Ingredients
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10 ounces angel hair pasta, broken in half (capellini)
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2 (14 ounce) cans beef broth (ready to serve)
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1 (16 ounce) package san francisco style frozen mixed vegetables, broccoli carrots water chestnuts and red peppers (I use Green Giant American Mixtures)
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1 cup frozen cut green beans (Green Giant - from 16oz. bag)
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1 cup chopped summer squash
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2 teaspoons dried basil leaves (or 2 T chopped fresh basil)
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon garlic salt
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1 (14 1/2 ounce) can whole tomatoes, undrained,pureed
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2 tablespoons grated parmesan cheese
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1 tablespoon chopped fresh parsley
Instructions
- 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.