Created by ForeverMama on March 13, 2015
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.