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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This recipe is from The Garlic Lovers' Cookbook. A lady named Jo Stallard won first place at the Gilroy Garlic Festival back in 1980 with this recipe. I am listing the recipe as it appears in the cookbook. I have seen this recipe around the 'net, however, one key ingredient is being left out: Paprika. I think it makes a big difference in the flavor. I make it exactly as written, with the following substitutions: I use a can of Northern beans instead of garbanzo, I use red bell pepper instead of green, and I use fat free half and half instead of whipping cream. It is the most delicious soup I have ever tasted! I make it at least once a week. Great way to get your family to eat their veggies! Ingredients:
2 cups diced fresh tomatoes |
1 (15 ounce) can garbanzo beans, undrained |
4 -5 summer squash, sliced |
2 large onions, sliced |
1/2 green pepper, diced |
1 1/2 cups dry white wine |
4 -5 fresh garlic cloves, minced |
1 bay leaf |
2 teaspoons salt |
1 teaspoon basil |
1/2 teaspoon paprika |
1 1/4 cups shredded monterey jack cheese |
1 cup shredded romano cheese |
1 1/4 cups heavy cream or 1 1/4 cups whipping cream |
Directions:
1. Butter the inside of a 3 quart baking dish.
2. Combine all ingredients, except cheeses and cream in dish.
3. At this point, it will look like a huge veggie casserole.
4. Cover and bake for 1 hour at 375 degrees.
5. Add cheeses and cream and stir.
6. Lower oven temperature to 325 degrees.
7. Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
8. Do not allow to Boil.
9. I usually serve this with garlic bread.
10. If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.
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