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1. In a Dutch oven melt butter over medium heat. Add fennel and pearl onions; cook for 3 to 4 minutes or until fragrant and translucent. Add green beans and carrots; cook for 3 minutes, stirring frequently. Add broth, undrained tomatoes, wine, and herbes de Provence. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes. Add peas and simmer about 5 minutes more or until vegetables are tender. Season with salt and pepper.
2. 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 coating all sides. Toss cheese with bread crumbs until coated on all sides. Place coated cheese pieces on a baking sheet. Lightly coat 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.
3. To serve, ladle soup into bowls. Top with croutons.