Recipe by Sydney Mike
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.
Top Review by breezermom
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!
- 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
Directions See How It's Made
- 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.