Total Time
40mins
Prep 20 mins
Cook 20 mins

Copied from a cookbook from the library.

Ingredients Nutrition

Directions

  1. Heat all ingredients except bread and cheeses to boiling in a 4 quart Dutch oven; reduce heat.
  2. Simmer uncovered, stirring occasionally, until vegetables are crisp-tender, 15 to 20 minutes.
  3. Set oven control to broil.
  4. Pour soup into 6 oven-proof bowls or casseroles.
  5. Top each with 1 slice toast; sprinkle with Swiss and Parmesan cheeses.
  6. Broil soup with tops 3 to 4 inches from heat until cheese is melted and light brown, 1 to 2 minutes.

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