Spring Vegetable Soup

• 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 of fresh mint, snipped
• 4 (5 inch) bread bowls or (5 inch) sliced French bread

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.

vegetable broth, water chestnuts, hair pasta, fresh thyme, cornstarch, frozen peas, mint, bread bowls

Taken from www.food.com/recipe/spring-vegetable-soup-324528 (may not work)