Saturday, August 6, 2016

Vegetable Chowder


1/2 lb zucchini, sliced
1 onion, chopped
2 carrots, peeled and sliced
15 oz can garbanzo beans drained and rinsed
15 oz can diced tomatoes (not drained)
2 Tbl olive oil
1 1/2 cups dry white wine
2 bay leaves
1 tsp dried basil, crumbled
1 cup shredded Jack cheese
1 cup cream
salt and pepper to taste

Combine zucchini, onion, carrots, garbanzo beans, tomatoes with their liquid, olive oil, wine, bay leaves and basil in a 3-quart casserole.  Cover and bake at 400* for one hour, stirring after 1/2 hour.  Stir in shredded cheese and cream and season to taste.  Bake 15 minutes longer, until hot and bubbly.

About 6 servings 

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