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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is out of a cookbook put together by a group of women in our community. It is a yummy, hearty soup and simple to prepare. Enjoy with some crusty french bread. I make this all year long. Ingredients:
2 cups diced fresh tomatoes |
1 can (15 oz) garbanzo beans, undrained |
4 summer squash, sliced |
2 large onions, sliced |
1/2 green pepper, diced |
1 1/2 cup dry white wine |
5 cloves fresh garlic, minced |
1 bay leaf |
2 tsp salt |
1 tsp basil |
1/2 tsp paprika |
1 1/4 cups grated monterey jack cheese |
1 cup grated romano cheese |
1 1/4 cups heavy cream |
Directions:
1. Generously butter inside of 3 qt. baking dish. Combine all ingredients except cheese and cream in dish.
2. Cover and bake 1 hour at 375. Stir in cheese and cream, lower heat to 325 and bake 10-15 minutes longer. Do not allow to boil.
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