Spring Vegetable Soup

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. Preheat the broiler, then toast the bread. Rub with garlic and drizzle with more EVOO.

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. 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.