Ingredients
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2 cups diced fresh tomatoes
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1 (15 ounce) can garbanzo beans, undrained
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4 -5 summer squash, sliced
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1/2 green pepper, diced
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1 1/2 cups dry white wine
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4 -5 fresh garlic cloves, minced
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1 bay leaf
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2 teaspoons salt
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1 teaspoon basil
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1/2 teaspoon paprika
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1 1/4 cups shredded monterey jack cheese
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1 cup shredded romano cheese
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1 1/4 cups heavy cream or 1 1/4 cups whipping cream
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2 large onions, sliced
Instructions
- Butter the inside of a 3 quart baking dish.
- Combine all ingredients, except cheeses and cream in dish.
- At this point, it will look like a huge veggie casserole.
- Cover and bake for 1 hour at 375 degrees.
- Add cheeses and cream and stir.
- Lower oven temperature to 325 degrees.
- Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
- Do not allow to Boil.
- I usually serve this with garlic bread.
- If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.