Cheesy Vegetable Soup

Heat olive oil and melt butter in a stockpot. Sauté onions, carrots, and celery for 5 minutes.

Add canned tomatoes and stock; bring to a gentle simmer. Add chickpeas, green beans, potatoes, Italian seasoning, and parsley. Simmer gently for 20 minutes over low heat. Season with salt and pepper.

Portion soup among 4 individual ovenproof bowls. Arrange toasted bread slices on top of each bowl. Top with mozzarella and Gruyère cheeses. Put bowls on a baking sheet and place baking sheet in an oven set at the broil setting. (You can also place the bowls in a turbo broiler.) Broil until cheese melts and forms a crust over the tops of the bowls, about 5 to 7 minutes. Serve immediately.