Spring Vegetable Soup with Parmesan Croutons

Ingredients

• For soup:

• 1 tablespoon olive oil

• 2 leeks, white and light green parts only, thinly sliced

• 1 clove garlic, minced

• 4 cups water

• 1 1/2 ounces Veggie-Stock Gold® or Fond de Poulet Gold®

• 3 medium carrots, peeled and thinly sliced on the diagonal

• 1 package (10 ounces) frozen lima beans, thawed

• 1 package (10 ounces) frozen artichoke hearts, thawed

• 1/2 pound thin asparagus, trimmed and sliced on the diagonal into 1-in pieces

• 1/3 cup very thinly sliced fresh basil or mint ieaves

• Salt and ground black pepper

•  For croutons:

• 4 slices French bread

• 1 1/2 tablespoons olive oil

• 4 tablespoons Parmesan cheese