Italian Cheese Chowder

With autumn approaching it's nice to have a selection of soup recipes on hand. This is one to try.

• Ready In: 1 hr 25 mins
• Serves: 6-8

Ingredients

• 16  ounces stewed tomatoes
• 15 1⁄2 ounces garbanzo beans, drained
• 1⁄2 lb zucchini
• 2  onions, chopped
• 1 1⁄2 cups dry white wine
• 1⁄4 cup butter
• 2  teaspoons salt
• 2  teaspoons instant minced garlic
• 1  teaspoon dried basil
• 1⁄4 teaspoon pepper
• 1  bay leaf
• 1  cup monterey jack cheese, grated
• 1  cup romano cheese, grated
• 1  cup  whipping cream

Directions

1. Preheat oven to 400°F.
2. Combine first eleven ingredients in a 4 quart baking dish.
3. Cover tightly and bake for 1 hour, stirring once or twice.
4. Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
5. Serve immediately.