SPRING VEGETABLE SOUP

Steps:

• 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.