INGREDIENTS
1 tbsp
olive oil
1
large onion, diced
3
garlic cloves, minced
1
head asparagus, chopped
1 cup
peas (frozen is fine)
2 14 ounce cans
diced tomatoes
4 cups
veggie stock
1 1/2 tsp
dried rosemary
1 1/2 tsp
dried parsley
Salt and pepper,
1 1/2 lb
loaf of sourdough bread, ideally a day or two old*
1/4 cup
olive oil
1 tbsp
garlic powder