Created by breezermom on July 4, 2020
Step 1: Heat a large saucepan over medium heat. Add the oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add the salt, pepper, and garlic; cook 1 minute, stirring frequently. Add the stock; bring to a simmer over medium-high heat.
Step 2: Add the potatoes; reduce the heat to medium, and simmer for 8 minutes, or until the potatoes start to soften.
Step 3: Add the peas, asparagus, and beans; simmer 4 minutes or until the vegetables are crisp tender.
Step 4: Add the spinach, thyme, and basil; cook 1 minute.
Step 5: Ladle the soup into bowls; top evenly with cheese.