Instructions: Simmer celery in water and salt for about 15 minutes. In a tureen or casserole dish place 6 halved slices of Italian or homemade bread. At this point you may add (but it isnt necessary) Nonfat swiss or other white cheese and/or a TVP item like sliced franks. Pour the boiling soup over the bread. Sprinkle with: Nonfat Parmesan and Fresh ground pepper and serve.

The flavor really depends on the celery and the bread. I rarely use the nonfat swiss or TVP, but I do use the Parmesan. Stewed celery is really wonderful, and since it is naturally high in sodium requires little salt.

Use your best savory bread. For a change in flavor you can toast it first.

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