How to make it

  • 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**

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    Wow can cover those veggies and still taste awsome high5 post thanks
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