Spring Vegetable Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
673
FAT
147%
CHOL
86%
SOD
13%

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Ingredients for 4 servings

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

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