Bread Soup with Spring Vegetables
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced medium
- 1 large celery stalk, diced medium
- 2 garlic cloves, smashed and peeled
- Coarse salt and ground pepper
- 1 medium zucchini, halved lengthwise and sliced crosswise
- 1 sprig thyme
- 3 3/4 cups low-sodium chicken broth
- 1 cup fresh or frozen peas
- 2 to 3 slices day-old crusty bread, torn into bite-size pieces
- Roughly chopped fresh parsley, for serving
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