Spring Vegetable Soup Recipe

Name: Spring Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 14 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

Servings: persons

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
14 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

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.
6
Add the asparagus, scallions & green beans, season with salt + pepper.
7
Cook until the scallions are softened about 2 minutes.
8
Add the spinach and cook until wilted, 1 minute.
9
Add the chicken broth and peas and simmer until heated through about 5-7 minutes.
10
Stir in the mashed tomatoes.
11
To serve put one toast in each of 4 bowls, pour the soup on top and sprinkle with the lemon peel & parsley.
12
Pass the cheese at the table.

1194

kcal

Calories

Fat

132

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pint grape tomatoes, 3 tablespoons extra virgin olive oil, plus extra for drizzling, salt & pepper, four one inch thick slices crusty bread, and more.

Yes, Spring Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions