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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
16 ounce can chopped Italian style tomatoes with juices 15 1/2 ounce can garbanzo beans, drained 2 cups sliced fresh zucchini 2 medium onions, peeled and chopped 1 1/2 cups dry white wine 1/4 cup butter 2 tsp. salt 2 tsp. dried minced garlic 1 tsp. dried basil 1/4 tsp. pepper 1 bay leaf 1 cup grated Monterey Jack cheese 1 cup grated Parmesan cheese 1 cup heavy or whipping cream
Directions
Preheat oven to 400 degrees. Combine tomatoes with juices, garbanzo beans, zucchini, onions, wine, butter, salt, garlic, basil, pepper and bay leaves in a 4 quart baking dish. Cover and bake 60 minutes, stirring twice while baking. Stir in Monterey Jack, Parmesan and cream. Cover and bake about 10 minutes until cheese is melted. Serve chowder immediately.
Serves 6 to 8.
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