2 to 3 slices day old crusty bread, torn into pieces
roughly chopped fresh parsley, for serving
Instructions
In heavy pot or dutch oven, heat oil over medium heat. Add onion, celery, garlic and cook, stirring occasionally, until onion is translucent, 4 minutes. Season with salt and pepper
Add zucchini and thyme and cook until thyme is fragrant, 1 minute.
Increase heat to medium-high. Add broth and 1 C water, and bring to a boil. Reduce heat and rapidly simmer 10 minutes. Add peas and cook until vegetables are tender, about 5 minutes. Remove thyme stems and stir in bread.
Originally Submitted
6/18/2011
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You can add this Bread Soup with Spring Vegetables recipe to your own private DesktopCookbook.
