Summer Vegetable Soup - Meat Free Monday

Ingredients

• 3 white pitta breads
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 1 litre good vegetable stock (homemade is best)
• 150 g podded broad beans (approx. 300 g unpodded)
• 150 g shelled peas (approx. 300 g unshelled)
• 150 g green beans, sliced into 2 cm lengths
• 1 bunch each of mint, coriander and flat leaf parsley, roughly chopped
• 2 spring onions, finely sliced
• juice of ½ a lemon
• salt and freshly ground black pepper