Garlic Vegetable Soup

Course : Vegetables
Serves: 8
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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

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