Spring Veggie Soup With Ditalini

Prep Time
Cook Time
1h 20m
Ready In

"This soup beginnings start off by making a broth using five different vegetables and two herbs. It is then strained and fresh veggies are then added to make an exclusively veggie forward tasting soup. Source: Cory Schreiber and Julie Richardson (with some adjustments)"

Original is 6 servings


  • Serving Size: 1 (357.8 g)
  • Calories 234.7
  • Total Fat - 4.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 7.3 mg
  • Sodium - 256.7 mg
  • Total Carbohydrate - 40.9 g
  • Dietary Fiber - 10.8 g
  • Sugars - 10.5 g
  • Protein - 10.9 g
  • Calcium - 265.9 mg
  • Iron - 5.6 mg
  • Vitamin C - 129.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large soup pot, combine the celery, carrots, onions, leek, fennel, parsley, thyme and 1 tablespoon of salt. Add 8 cups of water and bring to a simmer. Cover and cook over low heat for 40- 60 minutes (I cooked it longer to get every last veggie flavor infused into the broth). Strain the broth into a clean saucepan and season with salt. Discard solids.

Step 2

Meanwhile, in a medium pot of boiling salted water, cook the ditalini until al dente. Drain and rinse under cool water. Toss the ditalini with the 1 teaspoon of olive oil.

Step 3

To the broth, add the white wine, if using. Return the vegetable broth to a simmer. Add the asparagus, peas and fava beans. Simmer over moderately low heat until the vegetables are bright green and just tender, about 2 minutes. Add the parsley and ditalini (or orzo) and cook until the pasta is heated through, about 1 minute. Add the black pepper, tasting for seasoning. Ladle the soup into bowls, drizzle with olive oil. Sprinkle with Parmesan cheese, if desired and serve while hot.


No special items needed.

1 Reviews


The broth alone is worth making this recipe. Smells delicious and tastes just so! Adding the other ingredients make for a delicious light soup, perfect for this time of year when the temperatures are high and we want something light. Thanks for sharing!


review by:
(4 May 2019)

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