Spring Vegetable Soup With Crusty Bread |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A hot delicious, healthy soup!! Chock full of rugged, earthy, body-loving greens and invigorating velvety red tomatoes. A satisfying soup made even better by the nice, big crunchy piece of crusty bread waiting to be devoured under a canopy of vegtable goodness, add a glass of red wine and WOW. Read more ..........what a way to end a day!! Ingredients:
1 pint grape tomatoes |
3 tbs. evoo (extra-virgin olive oil), plus more for drizzling |
salt and pepper |
4 pieces crusty bread (1-inch thick) |
1 clove garlic |
1 bunch asparagus, sliced on an angle into 1-inch pieces |
4 scallions, sliced on an angle into 1-inch pieces |
1/4 lb. green beans, sliced on an angle into thirds |
4 cups baby spinach, coarsely chopped |
5 cups chicken or vegetable broth |
1 cup frozen peas, thawed |
2 tbs. chopped, fresh parsley |
2 tsp. grated lemon peel |
grated parmigiano-reggiano cheese |
Directions:
1. Pre-heat the oven to 400 degrees F. On a rimmed baking sheet, toss the tomatoes with 1 Tbs. EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
2. Pre-heat the broiler, then toast the bread. Rub with the garlic and drizzle with more EVOO.
3. In a large skillet, heat the remaining 2 Tbs. of EVOO, (2 turns of the pan) over medium-high heat. Add the asparagus, scallions and greenbens; season with salt and pepper. Cook until the scallions are softened, about 2 minutes. Add the spinach and cook until wilted, about 1 minute. Add the broth and peas and simmer until heated through, about 5-7 minutes. Stir in the mashed tomatoes.
4. To serve, put 1 piece of toast in each of 4 bowls, pour soup on top and sprinkle with parsley and lemon peel.
5. Pass the cheese around the table.
6. **recipe and photograph from Every Day with Rachael Ray magazine**
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