Sandy's Baked Garlic Vegetable Soup


2 cups tomatoes, peeled and diced (see my note below)

2 cups garbanzo beans, drained

2 large onions, chopped

2 ribs celery, chopped

3 medium zucchini (Italian squash), diced

6-8 garlic cloves, minced

2 cups dry white wine

3 tablespoons fresh parsley, minced

1 bay leaf

1 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon basil

1/4 teaspoon thyme

2 cups heavy cream

1-1/2 cups Monterey Jack cheese, grated

1/2 cup Romano cheese, grated


Combine all of the ingredients, except the cream and cheeses.

In a medium-sized oven-proof casserole (with handles).

Cover and simmer on stove for 1 hour over medium heat or until veggies are tender. Remove from heat. Discard bay leaf.

Stir in cream and cheeses.

Bake, uncovered, at 325 degrees for 10-12 minutes.

Serve with Italian bread and garlic butter.

Sandy's Note: This is fabulous! Especially good on cool Fall and Winter evenings. Since I like a spicier flavor than some, I prefer to substitute the tomatoes for Rotel tomatoes. Rotel is a Southern brand and is difficult to find in Northern and Eastern states.