Garlic Vegetable Soup
Grrrrrgh!
Course : Vegetables
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  tomatoes -- peeled and diced
  2               cups  garbanzo beans -- drained
  2              large  onions -- chopped
  2               ribs  celery -- chopped
  3             medium  zucchini -- diced
  6             cloves  garlic -- minced
  2               cups  dry white wine
  3        tablespoons  fresh parsley -- minced
  1                     bay leaf
  1           teaspoon  paprika
  1           teaspoon  black pepper
     1/2      teaspoon  basil
     1/4      teaspoon  thyme
  2               cups  cream
  1 1/2           cups  Monterey jack cheese -- grated
     1/2           cup  Romano cheese -- grated
 

Preparation:

Combine all of the ingredients, except the cream cheese and cheese, in a medium-sized oven-proof casserole with handles. Cover and simmer on the range for 1 hour over medium heat or until vegetables are tender. Remove from heat. Discard bay leaf . Stir in cream and cheese. Bake, uncovered, at 325° for 10 minutes. Serve with Italian style bread and garlic butter. Lighten Up: To lower fat and calories, substitute the following for the heavy cream. In a saucepan, combine 1/2 cup nonfat dry milk, 3 tablespoons cornstarch and 2 cups water. Stir over low heat until thick, then add to soup in place of cream.

 

Nutritional Information:

511 Calories (kcal); 27g Total Fat; (49% calories from fat); 20g Protein; 41g Carbohydrate; 78mg Cholesterol; 252mg Sodium