Spring Vegetable Soup recipes

Ingredients

• 2 Tbsp olive oil (divided)
• ¼ fresh baguette, cut into ½-inch slices
• ¼ cup grated Parmesan cheese (divided)
• 2 medium carrots, diced (about 1 cup)
• 1 large leek, trimmed and diced (about 2 cups)
• 1 celery stalk, diced
• ½ tsp salt
• ½ tsp pepper
• 2 cloves garlic, minced
• 5 cups unsalted vegetable stock (or chicken stock)
• ½ lb. small red potatoes, quartered (or bite size pieces if potatoes are bigger)
• 1 cup frozen green peas
• 5-6 spears asparagus, sliced into 1 inch pieces)
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 2 cups fresh baby spinach
• 1 tsp fresh thyme
• ¼ cup torn fresh basil

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