Vegetarian Chowder

Ingredients -

1 tablespoon Vegetable Oil
1 large White Onion, sliced
1/4 pound Zucchini, chopped
1 (8 ounces) can Garbanzo Beans, with liquid
1 (8 ounces) can Whole Peeled Tomatoes with liquid, chopped
3/4 cup Dry White Wine
3 tablespoons Butter, melted
1 teaspoon minced Garlic
1 teaspoon Dried Basil
1 Bay Leaf
1 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup shredded Monterey Jack Cheese
1/2 cup grated Romano Cheese

Preparation:

1. Add vegetable oil to stockpot. Heat over medium heat.

2. Sauté onion until soft, about 5 minutes.

3. Add sautéed onion, chopped zucchini, garbanzo beans with liquid, tomatoes with liquid, wine, butter, minced garlic, dried basil, and bay leaf to stockpot.

4. Stir in chicken broth, heavy cream.

5. Simmer 30 minutes.

6. Stir in Monterey Jack cheese, and Romano cheese.

7. Simmer 5 minutes.

Soup Making Tip

Tomatoes

Canned tomatoes are great for use in soups. You can choose from several dozen varieties and flavors.

Soup Making Tip

Freezing Herbs

Some herbs freeze well, for up to 6 months. Remove the leaves from the stems, wash, dry and pack in freezer bags.