Recipe

Spring Vegetable Soup With Crusty Bread Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 1 year, 5 months ago A hot delicious, healthy soup!! Chock full of rugged, earthy, body-loving greens and invigorating velvety red tomatoes. A satisfying soup made even better by the nice, big crunchy piece of crusty bread waiting to be devoured under a canopy of vegta... More Prep:30m Cook:10m Servings:4	Knwalter
	soup easy vegetables vegetarian hot tomatoes spinach asparagus peas lemon parsley greenbeans scallions

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Ingredients

1 pint grape tomatoes

3 Tbs. EVOO (extra-virgin olive oil), plus more for drizzling

salt and pepper

4 pieces crusty bread (1-inch thick)

1 clove garlic

1 bunch asparagus, sliced on an angle into 1-inch pieces

4 scallions, sliced on an angle into 1-inch pieces

1/4 lb. green beans, sliced on an angle into thirds

4 cups baby spinach, coarsely chopped

5 cups chicken or vegetable broth

1 cup frozen peas, thawed

2 Tbs. chopped, fresh parsley

2 tsp. grated lemon peel

Grated parmigiano-reggiano cheese

Directions

Pre-heat the oven to 400 degrees F. On a rimmed baking sheet, toss the tomatoes with 1 Tbs. EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.

Pre-heat the broiler, then toast the bread. Rub with the garlic and drizzle with more EVOO.

In a large skillet, heat the remaining 2 Tbs. of EVOO, (2 turns of the pan) over medium-high heat. Add the asparagus, scallions and greenbens; season with salt and pepper. Cook until the scallions are softened, about 2 minutes. Add the spinach and cook until wilted, about 1 minute. Add the broth and peas and simmer until heated through, about 5-7 minutes. Stir in the mashed tomatoes.

To serve, put 1 piece of toast in each of 4 bowls, pour soup on top and sprinkle with parsley and lemon peel.

Pass the cheese around the table.

**recipe and photograph from "Every Day with Rachael Ray" magazine**

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