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Spring Vegetable Soup

Spring Vegetable Soup


  • 1 pint grape tomatoes

  • 3 tablespoons extra virgin olive oil (EVOO), plus more for drizzling

  • Salt and pepper

  • Four 1-inch-thick slices crusty bread

  • 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 pound 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 tablespoons chopped fresh parsley

  • 2 teaspoons grated lemon peel

  • Grated Parmigiano Reggiano


Pre-heat the oven to 400°F. 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 tablespoons EVOO, 2 turns of the pan, over mediumhigh 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, 5-7 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. Pass the cheese around the table.