Makes:6 main dish servings or 12 appetizer servings
Cook:36 mins to 37 mins
Broil:2 mins to 3 mins
Garden Soup with Toasted Cheese Croutons
In a Dutch oven melt butter over medium heat. Cook fennel and pearl onions in butter for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer for 25 minutes. Add peas; simmer about 5 minutes more or until vegetables are tender. Season to taste with salt and pepper.
Meanwhile, for croutons, preheat broiler. Cut cheese into 1/2-inch pieces. In a shallow dish whisk together egg white, water, and mustard. Place bread crumbs in another shallow dish. Dip cheese pieces in egg white mixture to coat. Toss cheese in bread crumbs until coated. Place coated cheese pieces on a baking sheet. Lightly spray croutons with cooking spray. Broil 4 to 5 inches from the heat for 2 to 3 minutes or just until coating is crisp and golden but cheese is not melted.