Ingredients:
1 tablespoons fresh parsley chopped |
2 tablespoons parmesan cheese grated |
8 ounces angel hair pasta |
---SOUP |
10 3/4 ounces beef broth -- (1-2 cans) |
16 ounces tomatoes -- canned, undrained, pureed |
10 ounces frozen vegetables (green giant brand), blend of broccoli, water chestnuts, red pepper, san francisco blend |
1/4 teaspoon garlic salt |
1/4 teaspoon red pepper flakes -- crushed |
2 teaspoons basil leaves dried or 1 cup fresh basil chopped |
1 cup green beans frozen, cut |
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Preparation / Directions:
1. Cook angel hair pasta to desired doneness. Drain; keep warm.
2. In large saucepan, combine beef broth, frozen vegetable mixture, frozen green beans, squash, basil, red pepper flakes, and garlic salt.
3. Bring to a boil, reduce heat, cover and simmer for 7 to 8 minutes until vegetables are crisp tender.
4. Stir in pureed tomatoes, and cook until thoroughly heated.
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