Instructions: Combine first 3 ingredients in large nonstick saucepan. Cover and cook over medium-low heat until vegetables are tender and pale golden, stirring frequently, about 25 minutes. Add wine, increase heat to high and boil uncovered until liquid is reduced by half, about 5 minutes. Add beef stock and reduce heat to medium and simmer until vegetables are very tender and liquid is slightly reduced, about 35 minutes.

Preheat oven to 350 degrees. Arrange bread slices on cookie sheet. Rub each slice with cut side of garlic clove. Bake bread until lighly toasted, about 10 minutes. Sprinkle each slice with 1/2 tablespoon cheese; return to oven and bake until cheese melts, about 3 minutes.

Place bread slices in 4 bowls. Ladle soup over. Sprinkle with parsley.

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