San Francisco Vegetable Soup Over Angel Hair Pasta

Recipe Ingredients

		Garnish
1 tablespoon	15ml	Fresh parsley - chopped
2 tablespoons	30ml	Parmesan cheese - grated
8 oz	227g	Angel hair pasta
		The Soup
10 3/4 oz	305g	Beef broth - (1-2 cans)
16 oz	454g	Tomatoes - canned, undrained, pureed
10 oz	284g	Frozen vegetables - (green giant brand*), blend of
		Broccoli
		Water chestnuts - red pepper, san francisco blend
1/4 teaspoon	1.3ml	Garlic salt
1/4 teaspoon	1.3ml	Red pepper flakes - crushed
2 teaspoons	10ml	Basil leaves - dried or
1 cup	146g / 5.1oz	Fresh basil - chopped
1 cup	160g / 5.6oz	Green beans - frozen, cut

Recipe Instructions

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.

MY OPTIONAL ADDITION:

Modify step 2: Add sliced chunks of raw chicken breast to the soup and add all ingredients except for vegetables. Bring up to boil again, and cook for 5 minutes, then add the vegetables and proceed to step 3.

Source:
The Star 11/3/94

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