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Spring Veggie Soup With Ditalini

Here's how you make Spring Veggie Soup With Ditalini
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  • Servings: 6
  • Prep: 20m
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 4 celery ribs (cut into 1-inch pieces)
  • 4-5 carrots (cut into 1-inch pieces)
  • 2 yellow onions (halved)
  • 1 leek (cut into 1-inch pieces)
  • 1 fennel bulb (halved, cored and cut into 1-inch dice)
  • 5 parsley sprigs
  • 5-6 thyme sprigs
  • Kosher salt
  • 1 cup pasta (ditalini or orzo, dry)
  • 1 teaspoon olive oil (extra virgin olive oil, plus more for drizzling)
  • 1/4 - 1/2 cup white wine (optional, but gives the broth an extra level of yum)
  • 1/2 pound asparagus spears (tough ends trimmed, stalks thinly sliced on the diagonal)
  • 1 cup green peas (fresh or frozen baby peas)
  • 1 cup fava beans (shelled, fresh or frozen, thawed. Can substitue with edamame. I added frozen fava beans without thawing with no issues)
  • 1 cup flat-leaf parsley leaves
  • Freshly ground black pepper, to taste
  • 1/2-1 cup Parmesan, freshly grated (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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