Total Time
25mins
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

Directions

  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

5 5

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!

4 5

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!

5 5

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.