“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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

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.

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