San Francisco Vegetable Soup Over Angel Hair Pasta

• 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)

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.

hair pasta, beef broth, francisco style frozen mixed vegetables, green beans, summer squash, basil, red pepper, garlic salt, tomatoes, parmesan cheese, parsley

Taken from www.food.com/recipe/san-francisco-vegetable-soup-over-angel-hair-pasta-90321 (may not work)