Spring Ribollita with Poached Eggs and Parm
by Molly Baz
springdinnerItalian
Ingredients
produce
- snap peas
- celery
- fennel
protein
- eggs(poached)
dairy
- parmesan
grain
- garlic bread(slicked with garlic)
pantry staple
- vegetable stock
Instructions
- In a large pot over medium heat, sauté the fennel and celery until softened.
- Add the vegetable stock and bring to a simmer.
- Add in the snap peas and cook until just tender.
- Poach eggs separately.
- To serve, place pieces of garlic bread in bowls, ladle the soup over the bread, and top with a poached egg and parmesan.