Spring Vegetable Soup recipes

Name: 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