Spring Vegetable Soup

Ingredients

• 1 pint grape tomatoes
• 3 tablespoons extra virgin olive oil, plus extra for drizzling
• salt & pepper
• four one inch thick slices crusty bread
• 1 garlic clove
• 1 bunch asparagus, sliced on an angle in one inch pieces
• 4 scallions, sliced on an angle in one inch pieces
• 1/4 lb green beans, sliced on an angle into thirds
• 4 cups baby spinach, coarsley chopped
• 5 cups chicken or vegetable broth
• 1 cup frozen peas, thawed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated lemon peel
• grated parmigiano-reggiano cheese

Directions

1. 1

   Preheat oven to 400 degrees.

2. 2

   On a rimmed baking sheet toss tomatoes with one tablespoon of extra virgin olive oil and salt + Pepper.

3. 3

   Roast for 15 minutes then mash.

4. 4

   Preheat broiler then toast the bread, rub with garlic clove and drizzle with extra virgin olive oil.

5. 5

   In a large skillet heat the remaining olive oil over medium-high heat. Add the asparagus, scallions & green beans, season with salt + pepper.

6. 6

   Cook until the scallions are softened about 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the chicken broth and peas and simmer until heated through about 5-7 minutes.

7. 7

   Stir in the mashed tomatoes.

8. 8

   To serve put one toast in each of 4 bowls, pour the soup on top and sprinkle with the lemon peel & parsley.

9. 9

   Pass the cheese at the table.