This is the quintessential simple supper for many Italian families.

　　

Ingredients

serves 4

　　1 tablespoon olive oil

　　3 garlic cloves, minced or pressed (optional)

　　1 quart vegetable broth (see page 295)

　　4 ounces Fontina, Gruyère, or Cheddar cheese

　　4 slices whole wheat bread

　　1/4 cup chopped fresh basil or parsley

　　Black pepper

　　

Step 1

In a soup pot, warm the olive oil. Add the garlic and cook until just golden, not brown. Add the broth and bring to a simmer. Meanwhile, grate the cheese (about 2 cups).

　　

Step 2

When you’re ready to serve the soup, toast the bread. Break each slice of toast into bite-sized pieces and place in individual soup bowls. Cover with about 1/2 cup of cheese. Sprinkle with basil or parsley and pepper. Ladle a cup of hot broth over the bread and cheese in each bowl and serve at once.

　　

Ingredient Notes

Step 3

We prefer whole wheat bread in this recipe because it has more flavor than white. Pumpernickel bread is another good option, great in combination with Cheddar cheese. And even though it gets soggy, toasting the bread makes a difference.

　　

Serving & menu ideas

Step 4

Put a handful of chopped tomatoes or spinach or arugula in the bottom of the bowl under the cheese. Or try leftover Fresh Tomato & Mozzarella Salad (page 213) on top of the bread in place of the cheese—scrumptious! Serve this soup with Broccoli Tomato Salad (page 204) or Tomatoes & Onions with Mint (page 205). Have crisp apples and toasted walnuts for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.