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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.06 Kcal (729 kJ) | ||
| Calories from fat | 10.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 2% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 0% | |
| Sodium | 229.22mg | 10% | |
| Potassium | 275.33mg | 6% | |
| Total Carbs | 33.96g | 11% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 9.2mg | 15% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 97.2mg | 540% | |
| Calcium | 226.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 117.3 Kcal (491 kJ) | ||
| Calories from fat | 6.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 2% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 154.47mg | 10% | |
| Potassium | 185.54mg | 6% | |
| Total Carbs | 22.88g | 11% | |
| Sugars | 2.94g | 17% | |
| Dietary Fiber | 4.18g | 25% | |
| Protein | 4.79g | 14% | |
| Vitamin C | 6.2mg | 15% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 65.5mg | 540% | |
| Calcium | 152.4mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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