RECIPE FROM "SANDY'S
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.