Spring Veggie Soup With Ditalini

6
Servings
20m
Prep Time
60m
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 wonderful tasting soup. Source: Cory Schreiber and Julie Richardson"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (304.7 g)
  • Calories 180.6
  • Total Fat - 2 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 114.3 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 9.8 g
  • Sugars - 9.7 g
  • Protein - 6.9 g
  • Calcium - 136.5 mg
  • Iron - 3.9 mg
  • Vitamin C - 101 mg
  • Thiamin - 0.3 mg

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 minutes. 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

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 and cook until the pasta is heated through, about 1 minute. Ladle the soup into bowls, drizzle with olive oil and serve.

Tips & Variations


No special items needed.

Related

breezermom

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)