Spring Vegetable Soup

Recipe by Sydney Mike
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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