1 pint grape tomatoes
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
- Preheat the oven to 400°. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon oil and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
- Preheat the broiler, then toast the bread. Rub with the garlic and drizzle with more olive oil.
- In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over medium-high 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 broth and peas and simmer until heated through, 5 to 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.
- Main Dishes, Soup