Spring Vegetable Soup - cooking recipe

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 (5 inch) sliced French bread

Preparation

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.