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 ¨ 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.

Serves four.

"Simple Suppers" by The Moosewood Collective (2005 Clarkson Potter, $32.50.)