ITALIAN BREAD AND CHEESE SOUP

1 tablespoon olive oil
3 garlic cloves, minced or pressed
1 quart vegetable broth
4 ounces grated fontina, Gruyere or Cheddar cheese (about 2 cups)
4 slices whole-wheat bread
1/4 cup chopped fresh basil or parsley
Black pepper

In a medium saucepan, heat the olive oil over a medium heat. Add the garlic and saute until just golden, but not brown.

Add the broth and bring to a simmer.

Meanwhile, toast the bread. Break each slice into bite-sized chunks and arrange in 4 serving bowls. Add 1/2 cup of cheese to each bowl over the bread. Sprinkle with basil or parsley and pepper.

TO SERVE:
Ladle 1 cup of hot broth over the bread and cheese in each bowl.

Servings: 4
Source: Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table by Moosewood Collective