Bread Soup with Spring Vegetables

This is a lighter, brothy take on the Italian soup ribollita, which is also made with leftover bread. If using frozen peas, add them to the soup along with the bread.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2011


  • 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


  1. In a large Dutch oven or heavy pot, heat oil over medium. Add onion, celery, and 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 cup 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, stir in bread, and season to taste with salt and pepper. To serve, top with parsley.


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