Pasta Primavera Soup with Parmesan Toast

1 Tb olive oil                                                               4 slices rustic bread such as ciabatta                   3 carrots, chopped                                                     2 Tb minced parsley, divided                                 1 small yellow onion, chopped                                   ¼ pound asparagus, trimmed and cut                     8 cups chicken or vegetable broth                                    diagonally into 1 “ pieces                               1 ½ tsp kosher salt                                                     1 c fresh or frozen peas                                      ¼  tsp pepper                                                              1 c grape tomatoes, halved                                  2 c small pasta, such as gemelli or penne                  1 ½ Tb lemon juice                                                 ¼ c Parmesan  

Preheat oven to 400

Heat oil in a large pot over medium heat.  Add carrots and onion and cook for 5 minutes.  Add broth, salt, and pepper.  Bring to a boil, stir in pasta and simmer until al dente, 8-10 minutes.

Meanwhile, lay bread on baking sheet and spinkle with Parmesan.  Bake until golden brown, 6-8 minutes.  Sprinkle with ½ Tb parsley.

Add asparagus to soup and cook for 2 minutes.  Stir in peas and cook 1 minute more.  Remove from heat, then stir in tomatoes, lemon juice, remaining 1 ½ Tb parsley and salt to taste.  Ladle into bowls and garnish with Parmesan toast.

This soup has a great flavor!  The second time I made this I added chicken and we thought it was even better than before.