SPRING VEGETABLE SOUP

SPRING VEGETABLE SOUP

SPRING VEGETABLE SOUP
SPRING VEGETABLE SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    PINT GRAPE TOMATOES

  • 3

    TBSP EXTRA VIRGIN OLIVE OIL--EVVOO

  • SALT AND PEPPER

  • 4

    1-INCH THICK SLICES CRUSTY BREAD

  • 1

    CLOVE GARLIC

  • 1

    BUNCH ASPARAGUS, SLICED ON AN ANGLE INTO 1-IN PIECES

  • 4

    SCALLIONS, SLICED ON AN ANGLE INTO 1-IN PIECES

  • 4

    CUPS BABY SPINACH, COARSELY CHOPPED

  • 5

    CUPS CHICKED OR VEGATABLE BROTH

  • 1

    CUP FROZEN PEAS, THAWED

  • 2

    TBSP CHOPPED FRESH PARSLEY

  • 2

    TSP GRATED LEMON PEEL

  • GRATED PARMIGIANO REGGIANO

Directions

PRE-HEAT THE OVEN TO 400. ON A RIMMED BAKING SHEET, TOSS THE TOMATOES WITH 1 TABLESPOON 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 TBSP EVOO, 2 TURNS OF THE PAN, OVER MEDIUM-HIGH HEAT. ADD THE ASPARAGUS, SCALLIONS AND GREEN BEANS, SEASON WITH SALT AND PEPPER. COOK UNTIL THE SCALLIONS ARE SOFTENED-2 MINUTES. ADD THE SPINACH AND COOK UNTIL WILTED, 1 MINUTE. ADD THE CHICKEN BROTH AND PEAS AND SIMMER UNTIL HEATED THROUGH-5 TO 7 MINUTES. STIR IN THE MASHED TOMATOES. TO SERVE, PUT 1 TOAST IN EACH OF 4 BOWLS, POUR THE SOUP ON TOP AND SPRINKLE WITH THE PARSLEY AND LEMON PEEL.

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