Ingredients
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2 (14 1/2 ounce) cans vegetable broth, divided
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1 (8 ounce) can water chestnuts, drained, coarsely chopped
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2 ounces angel hair pasta, dry, broken (about 1 cup)
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1/2 teaspoon fresh thyme, snipped
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2 tablespoons cornstarch
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8 ounces asparagus spears, cut into 1-inch pieces
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1/2 cup frozen peas
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2 tablespoons of fresh mint, snipped
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4 (5 inch) bread bowls or 4 (5 inch) sliced French bread
Instructions
- In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
- Bring to boil, then reduce heat & simmer, covered, for 5 minutes.
- Meanwhile, in a small bowl, stir together the remaining 1/2 cup of vegetable broth & the cornstarch, then add it to the chestnuts-&-pasta mixture.
- Stir in asparagus & peas, then cook & stir until thickened & bubbly.
- Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
- Stir in the mint.
- To serve, ladle soup into bread bowls or, less fancy, serve with French bread.