Spring Vegetable Soup
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 of fresh mint, snipped
- 4 (5 inch) bread bowls or 4 (5 inch) sliced French bread
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