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.
- 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 of fresh mint, snipped
- 4 (5 inch) bread bowls or 4 (5 inch) sliced French bread
- 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.
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!
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!
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.