Spring Vegetable Soup

Vamy's Note:

From Everyday with Rachael Ray magazine. Yum!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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
• ¼ lb green beans , sliced on an angle into thirds
• 4 cups baby spinach , coarsley chopped
• 5 cups chicken or 5 cups vegetable broth
• 1 cup frozen peas , thawed
• 2 tablespoons chopped fresh parsley
• 2 tablespoons grated lemon peel
• grated parmigiano-reggiano cheese

Directions:

1. Preheat oven to 400 degrees.
2. On a rimmed baking sheet toss tomatoes with one tablespoon of extra virgin olive oil and salt + Pepper.
3. Roast for 15 minutes then mash.
4. Preheat broiler then toast the bread, rub with garlic clove and drizzle with extra virgin olive oil.
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. 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. Stir in the mashed tomatoes.
8. To serve put one toast in each of 4 bowls, pour the soup on top and sprinkle with the lemon peel & parsley.
9. Pass the cheese at the table.