Spring Vegetable Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 (14 1/2 ounce) cans vegetable broth, divided
• 1 (8 ounce) can water chestnuts, drained, coarsely chopped
• 2 ounces angel hair pasta, dry, broken (about 1 cup)
• 1/2 teaspoon fresh thyme, snipped
• 2 tablespoons cornstarch
• 8 ounces asparagus spears, cut into 1-inch pieces
• 1/2 cup frozen peas
• 2 tablespoons fresh mint, snipped
• 4 (5 inch) bread bowls or 4 (5 inch) sliced french bread

Recipe

• 1 in a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.
• 2 bring to boil, then reduce heat & simmer, covered, for 5 minutes.
• 3 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.
• 4 stir in asparagus & peas, then cook & stir until thickened & bubbly.
• 5 cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.
• 6 stir in the mint.
• 7 to serve, ladle soup into bread bowls or, less fancy, serve with french bread.