Vegetables recipes

Garlic Vegetable Soup

Course : Vegetables
Serves: 8

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

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 piece 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 / Directions:

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

Garlic Vegetable Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

More Vegetables Recipes