Angel Hair And Fresh Vegetable Soup Recipes

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ANGEL HAIR AND FRESH VEGETABLE SOUP



Angel Hair and Fresh Vegetable Soup image

Make and share this Angel Hair and Fresh Vegetable Soup recipe from Food.com.

Provided by blucoat

Categories     Clear Soup

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 medium carrot, peeled and thinly sliced
1 medium sweet red pepper, seeded and cut into very thin slices
1 quart water
1 quart low sodium vegetable broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup fresh spinach, thinly sliced
1/4 lb fresh mushrooms, thinly sliced
2 ounces angel hair pasta, broken in quarters
3 tablespoons parmesan cheese, grated

Steps:

  • Combine first seven ingredients in a large pot and bring to a boil. Cover, reduce heat and simmer 5 minutes or just until vegetables are tender.
  • Add spinach, mushrooms and angel hair pasta. Simmer 3 to 4 minutes or until pasta is al dente.
  • Ladle into serving bowls, and sprinkle each with Parmesan cheese.

ANGEL HAIR SOUP



Angel Hair Soup image

Give angel hair pasta a quick sizzle in the saucepan before adding it to a blend of seasoned canned tomatoes and chicken broth to make this tasty soup.

Provided by My Food and Family

Categories     Pasta

Time 45m

Yield 15 servings, 1 cup each

Number Of Ingredients 9

1/4 cup KRAFT Zesty Italian Dressing
1 can (28 oz.) diced tomatoes, undrained
1 small onion, chopped
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 cup oil
3/4 lb. angel hair pasta, uncooked
1 qt. (4 cups) water
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup sour cream

Steps:

  • Blend dressing, tomatoes and onions in blender until smooth. Pour into stockpot. Bring to boil on medium-high heat. Stir in broth. Simmer on medium-low heat 15 min., stirring occasionally. Meanwhile, heat oil in large saucepan on medium heat. Add pasta; cook 1 min. or until golden brown, stirring constantly. Drain.
  • Add pasta and water to tomato mixture in stockpot; cook on medium-high heat 10 min. or until pasta is tender and about 1/3 of the broth is absorbed. (The pasta should still be somewhat soupy.) Sprinkle with cheese.
  • Top each serving with about 1 tsp. sour cream; swirl lightly with spoon.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

ANGEL HAIR PASTA WITH GARDEN VEGETABLES



Angel Hair Pasta with Garden Vegetables image

"This family favorite is especially fun to make when the garden is full of fresh vegetables," reports Jun Barrus from Springville, Utah. "It's quick to fix, delicious and always different-just choose the vegetables that have ripened that day!" More Pasta Recipes »

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup thinly sliced fresh carrots
1 cup fresh snow peas
1 cup chopped sweet yellow, red or green pepper
1/3 cup chopped fresh basil
2 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons cornstarch
1 cup vegetable broth or chicken broth
1/4 teaspoon salt
3 medium tomatoes, peeled and chopped
1/4 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in large nonstick skillet, saute the mushrooms, carrots, snow peas, yellow pepper, basil and garlic in oil for 2-3 minutes or until crisp-tender. , In a small bowl, combine the cornstarch, broth and salt until smooth; gradually stir into the vegetable mixture. Bring to a boil. Cook and stir for 1-2 minutes or until vegetables are crisp-tender and sauce is thickened., Remove from the heat; stir in tomatoes. Drain pasta; divide among four plates. Top with vegetable mixture; sprinkle with cheese.

Nutrition Facts : Calories 333 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 714mg sodium, Carbohydrate 49g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

SAN FRANCISCO VEGETABLE SOUP OVER ANGEL HAIR PASTA



San Francisco Vegetable Soup over Angel Hair Pasta image

I found this recipe in a Pillbury Bake-Off Cookbook about 10 years ago. It's delicious, fairly quick to make, is low-cal and party perfect.

Provided by Trisha W

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.

DELICIOUS ANGEL HAIR IN TOMATO, TUNA AND OLIVE SAUCE



Delicious Angel Hair in Tomato, Tuna and Olive Sauce image

You'll love this blend of tomatoes, tuna and black olives in a homemade tomato sauce. My mom would make this during Lent for the family, but you'll want to make it all year round. My husband (who hates tuna), raves about this dish. It's different and very delicious. Tastes even better heated the next day. Serve with some garlic bread and a salad and you have a complete dinner.

Provided by AIRAMA

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 8

Number Of Ingredients 12

2 ½ tablespoons olive oil
¾ cup chopped onion
2 cloves garlic, chopped
1 (5 ounce) can solid white tuna packed in water, drained
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 (4.25 ounce) can black olives, drained and halved
½ teaspoon dried basil
¼ teaspoon dried oregano
freshly ground black pepper to taste
1 (28 ounce) can tomato puree
1 (16 ounce) package uncooked angel hair pasta
½ cup grated Parmesan cheese for topping

Steps:

  • Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

Nutrition Facts : Calories 308.4 calories, Carbohydrate 44.9 g, Cholesterol 9.1 mg, Fat 9.2 g, Fiber 5.2 g, Protein 14.3 g, SaturatedFat 1.7 g, Sodium 793.7 mg, Sugar 7.7 g

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