San Francisco Vegetable Soup over Angel Hair Pasta
(Makes 6 servings)
Here's one I like. It's a quick, easy, and delicious soup!
Ingredients:
10 ounces angel hair pasta, broken in half
28 ounces chicken broth (make sure it doesn't contain MSG!)
1 (16 ounce) package san francisco style frozen mixed vegetables (broccoli, carrots, water chestnuts, and possibly red peppers--I usually include the broccoli for my family but only eat a couple of pieces)
1 cup frozen cut green beans
1 cup chopped summer squash (I use zucchini)
2 teaspoons dried basil leaves (or 2 Tbsp chopped fresh basil)
1/4 teaspoon crushed red pepper flakes (I omit)
1/4 teaspoon garlic salt
1 (14.5 ounce) can pureed tomatoes
2 Tablespoons grated parmesan soy cheese
1 Tablespoon chopped fresh parsley (optional)
1. Combine, in a large sauce pan, the chicken 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 until 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.
Adapted slightly from a recipe by Trisha Wright on Recipezaar.
--------------------
"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Print
Remind Me
Notify Moderator
|
Posts
San Francisco Vegetable Soup over Angel Hair Pasta
