Zero-Waste Broccoli Chowder with Ditalini

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The zero-waste broth made with kitchen vegetable scraps adds a delicious earthy flavor to this hearty meatless chowder.


Step 1

For Zero-Waste Broth:
Combine all ingredients in large stockpot; bring to a boil on medium heat. Reduce heat to low; cover and cook 30 min. skimming scum from surface as needed. Cool; strain through fine mesh sieve.

Step 2

For Chowder:
Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; for half the time directed on package. Drain.

Step 3

Meanwhile, heat butter and onion in large stockpot on medium heat. Cook 4-6 min. or until onion is translucent. Add flour; cook 1-2 min. or until the flour reaches a blond color. Stir in broccoli stems, potato scraps, stock, milk and herb stems; bring mixture to a boil. Reduce heat to low; cover and cook for 10 min. Remove from heat.

Step 4

Cool slightly; season to taste with salt and white pepper. Blend pot with immersion blender until smooth.

Step 5

Serve garnished with cheese and green onions.


  • For the broth:
  • 1 gallon Water
  • 2 cups carrot peels
  • 2 cups celery bottoms
  • 4 cups onion skins or leek tops
  • 1/2 cup parsley stems
  • 3 cups mushroom stems
  • 2 bay leaves
  • 10 black peppercorns
  • For the chowder:
  • 1 pound Barilla Ditalini
  • 1 cup unsalted butter
  • 4 medium yellow onions, diced
  • 1 cup all-purpose flour
  • 5 pounds broccoli stems, finely chopped
  • 2 pounds potato scraps
  • 1 quart prepared Zero-Waste Broth
  • 1 quart whole milk
  • 4 rosemary stems
  • 4 thyme steps
  • Salt and white pepper to taste
  • 2 cups shredded cheddar cheese
  • 1-1/2 cups sliced green onions
Recipe Type:

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  • Ditalini
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Nutritional Info

This information is per serving.