Once Spring takes root, it's easy to relegate soups and stews to the harsh Winter months just past. But don't rule them out just yet. This season's vegetables breathe new life into soups, which come together quickly and easily as a well-rounded meal in well under an hour. Build on the flavor of roasted tomatoes with leftover asparagus, green beans, and scallions; feel free to add in any other firm vegetables you have on hand. Serve sprinkled with parmigano-reggiano and crusty bread for dipping. For the flexible, healthy recipe, read more.
1 pint grape tomatoes Serves 4.
3 tablespoons extra-virgin olive oil, 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
1 pint grape tomatoes