SPRING VEGETABLE SOUP

By RUBY-2

SPRING VEGETABLE SOUP

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

Preparation

Step 1

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.