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. ---------------------------------------------------------------------------
Nutrition
Ingredients