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
Preparation
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.
