Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    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

Preparation:

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.