Directions

1. Cut white and light green parts of spring onions or scallions into thin slices; cut dark green parts into 1-inch pieces. Heat olive oil in a large saucepan over medium. Add onions, leek, garlic, crushed red pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook, stirring occasionally, until vegetables are just softened, about 5 minutes. Add broth, cheese rind, and vegetable umami seasoning; bring to a boil over medium-high. Cover and reduce heat to low; cook, undisturbed, until broth is well flavored, 20 to 30 minutes. Uncover and remove cheese rind. Stir in remaining 3/4 teaspoon salt and remaining 1/8 teaspoon black pepper.
2. Bring broth to a simmer over medium-high. Add grattini, and cook, stirring occasionally, 2 minutes. Stir in asparagus, cannellini beans, sugar snap peas, and sweet peas. Cook, stirring occasionally, until pasta is al dente and vegetables are crisp-tender, about 3 minutes. Add spinach, and stir until just wilted, 30 seconds to 1 minute. Sprinkle evenly with dill; serve immediately with additional crushed red pepper and grated cheese.