1 c. diced zucchini
1 c. diced celery
1 can (28 oz.) tomatoes, chopped, liquid reserved
2 c. water
2 tsp. sugar
1 tsp. dried Italian herb seasoning
1 can (15 oz.) garbanzo beans, drained
4 slices French bread (each 3 x 1/2 inches), toasted
1 c. (4 oz.) Sargento Preferred Light Fancy Shredded Mozzarella Cheese
2 tbsp. Sargento Grated Parmesan Cheese
Freshly chopped parsley

Spray large saucepan or Dutch oven with nonstick cooking spray. Over medium heat, saute zucchini and celery until tender. Add tomatoes, water, sugar and herb seasoning. Simmer, uncovered, 15 to 20 minutes. Add garbanzo beans; simmer 10 minutes.

Meanwhile, heat broiler. Place toasted bread on broiler pan. Divide Mozzarella evenly over bread slices. Broil until cheese melts. Ladle soup into bowls and top with cheese-topped bread slices. Sprinkle Parmesan cheese over bread slices and garnish with parsley. Serve immediately. Makes 4 servings.