Recipe ingredients
- 2 cups diced fresh tomatoes
- 1 (15 ounce) can garbanzo beans, undrained
- 4 or 5 summer squash, sliced
- 2 large onions, sliced
- 1/2 green bell pepper, diced
- Dry white wine
- 4 or 5 cloves fresh garlic, minced
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon basil
- 1 bay leaf
- 1 1/4 cups grated Monterey jack cheese
- 1 cup grated Romano cheese
- 1 1/4 cups heavy cream or whipping cream
Recipe method
- Preheat oven to 375 degrees F.
- Generously butter a 3-quart baking dish.
- Combine all ingredients, except cheese and cream, in baking dish.
- Cover and bake for 1 hour.
- Stir in cheeses and cream.
- Lower heat to 325 degrees F, and bake 10 to 15 minutes longer.
- Do not allow to boil.
Other soup recipes:
Baked garlic soup recipe
|
