Bread soup with spring vegtables

1 tablespoon olive oil
1 small onion, diced
1 large celery stalk, diced
2 cloves of garlic salt and pepper
1 medium zucchini, diced
1 spig thyme
3 3/4 cups of chicken broth
1 cup of fresh or frozen peas
2 or 3 slices of day-old crusty bread, torn into bite size pieces
a dash of dry parsley

In heavy pot, heat oil. Add onion, celery and garlic, cook. Season with salt and pepper. Add zucchini and thyme for a minute. add broth and one cup of water, and bring to a boil. Add peas and cook until vegtables are tender, about 5 minutes. Remove thyme, stir in bread and season to taste with salt and pepper. Season with parsley. * Dustin asked me to add chicken next time. :)