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In a Dutch oven, melt butter over medium heat. Add fennel and 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
Meanwhile, prepare croutons. Preheat broiler. Cut cheese into 1/2-inch pieces. In a shallow dish, whisk together egg white, water and mustard. Place breadcrumbs in another shallow dish. Dip cheese pieces in egg white mixture, coating all sides. Toss cheese with breadcrumbs 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.
To serve, ladle soup into bowls. Top with croutons.