San Francisco Vegetable Soup Over Angel Hair Pasta - cooking recipe

Ingredients

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)

Preparation

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.