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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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With autumn approaching it's nice to have a selection of soup recipes on hand. This is one to try. Ingredients:
16 ounces stewed tomatoes |
15 1/2 ounces garbanzo beans, drained |
1/2 lb zucchini |
2 onions, chopped |
1 1/2 cups dry white wine |
1/4 cup butter |
2 teaspoons salt |
2 teaspoons instant minced garlic |
1 teaspoon dried basil |
1/4 teaspoon pepper |
1 bay leaf |
1 cup monterey jack cheese, grated |
1 cup romano cheese, grated |
1 cup whipping cream |
Directions:
1. Preheat oven to 400°F.
2. Combine first eleven ingredients in a 4 quart baking dish.
3. Cover tightly and bake for 1 hour, stirring once or twice.
4. Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
5. Serve immediately.
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