Spring Vegetable Soup

1. 1

   In a medium saucepan combine 3 cups of the vegetable broth, water chestnuts, pasta & thyme.

2. 2

   Bring to boil, then reduce heat & simmer, covered, for 5 minutes.

3. 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. 4

   Stir in asparagus & peas, then cook & stir until thickened & bubbly.

5. 5

   Cook & stir another 2 minutes or until vegetables are tender & pasta is tender but firm.

6. 6

   Stir in the mint.

7. 7

   To serve, ladle soup into bread bowls or, less fancy, serve with French bread.

No additional tips available.