Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Bread Soup with Spring Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 4 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. 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 ¾ 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 Directions 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. Rate it Print