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Spring Vegetable Bread Soup

Spring Vegetable Bread Soup

Cuisine American
Keyword Vegetable Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Lora Wiley-Lennartz

Ingredients

  • 14 ounces string beans (I used a combination of green and yellow varieties) trimmed
  • 1 medium sized red onion
  • 2 garlic cloves
  • 2 purple or 5 red radishes, peeled (purple ones) and sliced.
  • 5 tablespoons olive oil
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon caraway seeds
  • 3 cups rustic bread chunks
  • 2 tablespoons white wine
  • 3 cups vegetable broth
  • 3/4 cup peas
  • 1 cup sugar snap peas, cut in half diagonally
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup pea shoots
  • Fresh basil and Mint for garnish

Instructions

  1. Cut the beans in half and cook in salt water for 5 minutes. Drain and set aside.
  2. Peel the onion and cut into rings.
  3. Peel and mince the garlic cloves.
  4. Peel and slice the radishes.
  5. Heat the olive oil in a skillet.
  6. Add the onions and garlic. Cook for 3 minutes.
  7. Mix in the seeds and cook for another minute.
  8. Add the bread to the pan and stir to coat.
    Spring Vegetable Bread Soup
  9. Deglaze the pan with the wine.
  10. Add the broth to the pan. Add the peas, sugar peas and radishes.
    Spring Vegetable Bread Soup
  11. Bring to a boil. Add the pre-cooked beans.
  12. Turn the heat down to low and let simmer for 3-4 minutes.
  13. Remove from heat, divide into bowls, top each with pea shoots. Garnish with fresh basil and mint and serve.