Spring Vegetable Soup
Khinna
ingredients
- 1 pint grape tomatoes
- 2 tbsp EVOO, plus more for drizzling
- Salt and Pepper
- Four 1-inch-thick slices crusty bread
- 1 clove garlic
- 1 bunch asparagus, sliced an angle into 1-inch pieces
- 4 scallions, slicked on a angle into 1-inch pieces
- 1/4 lb green beans, sliced on angle
- 4 cups baby spinach, coarsely chopped
- 5 cups vegetable broth
- 1 cup frozen peas, thawed
- 2 tbsp chopped fresh parsley
- 2 tsp grated lemon peel
- Grated parmigiano-reggiano
directions
- 1
1. Preheat the oven to 400 F. On a rimmed baking sheet, toss the tomatoes with 1 tbsp EVOO and salt and pepper to taste.Roast for 15 mintues. Let cool, then mash.
- 2
2. Preheat the broiler, then toast the bread. Rub with garlic and drizzle with more EVOO.
- 3
3. In a large skillet, heat the remaining 2 tsbp EVOO, 2 turns of the pan, over med-high heat. Add the asparagus, scallions and green beans; season with salt and peepr. Cook until the scallions are softened, 2 minutes. Add the spinach and cook until wilted, 1 minute. Add the vegetable broth and peas and simmer until heated through 5 to 7 minutes. Stir in the mashed tomatoes.
- 4
4. To serve, put 1 toast in each of 4 bowls, pour the soup on top and sprinkle with the parsley and lemon peel. Pass the cheese around the table.
Source: Rachel Ray Mag
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