Pre-heat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with 1 tablespoon EVOO and salt and pepper to taste. Roast for 15 minutes. Let cool, then mash.
Pre-heat the broiler, then toast the bread. Rub with the garlic and drizzle with more EVOO.
In a large skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over mediumhigh 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 chicken broth and peas and simmer until heated through, 5-7 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.