Instructions: 1. In 5-quart saucepot or Dutch oven over medium heat, fry bacon until crisp. With slotted spoon, remove bacon to small bowl and reserve. Drain and discard all but 1 T bacon fat from pot.

2. Add onions and garlic and saute 15 minutes, stirring occasionally.

Return bacon to pot and add broth, wine, bay leaf, and salt; heat to boiling. Reduce heat to low, cover soup mixture, and simmer 30 minutes.

3. Just before serving, top each slice of bread with 1 T Parmesan cheese; toast in toaster oven or under broiler until cheese melts. Strain soup into serving bowls, then top each bowl with a slice of the bread. Garnish with parsley and serve.

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