Total Time
Prep 10 mins
Cook 15 mins

When served in bread bowls, this soup has great presentation, & the taste is great no matter how it's served! The recipe is from Better Homes and Gardens' Fresh and Simple Vegetable Dinners.

Ingredients Nutrition


  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.
Most Helpful

Quick and easy to make! I didn't serve in bread bowls, trying to cut some carbs! I would reduce the amount of angel hair pasta, but that is just my preference. I like a little more liquid for the soup, and reducing the pasta will solve this problem. This is very colorful and beautiful. Thanks for sharing!

breezermom August 14, 2011

Great, fresh, quick and easy soup! I made just as directed (except I didn't serve in bread bowls) and wouldn't change a thing. The asparagus was perfectly cooked in the time given, tender but not mushy. Healthy and flavorful - thanks for sharing the recipe!

loof June 04, 2010

WE loved this soup. I used left over asparagus from asparagus bundles. But... when my spring asparagus is sprouting I'll come back to this one. tagged inthe newest tag.

BakinBaby January 13, 2009