Vegetable Chowder

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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