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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Everyday with Rachael Ray magazine. Yum! Ingredients:
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 |
1/4 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.
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