Baked Garlic Soup
Yield: 4 to 6 servings 2 cups diced fresh tomatoes
1 (15ounce) can garbanzo beans, undrained 4 or 5 summer squash, sliced 2 large onions, sliced
2/2 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
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.
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