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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 fresh mint, snipped |
4 (5 inch) bread bowls or 4 (5 inch) sliced french bread |
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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