Among my favorite foods are vegetables and cheese. This simple yet savory soup combines the best of both worlds for me. It is rich but small servings with fresh bread and salad would make for an excellent meal.
Rich Vegetable Soup
2 brown onions, thinly sliced
2 medium zucchini, sliced
1 cup fresh green beans, trimmed and cut into pieces
1 can of garbanzo beans
1 can diced tomatoes
1/4 cup butter
1 cup white wine
1 cup chicken broth - canned or homemade
4 cloves of garlic, smashed and diced
5-6 fresh Basil leaves, minced
1 bag leaf
Salt & Pepper to taste
1 cup mild cheddar, shredded
1 cup grated Romano or Parmesan cheese
1 tablespoon corn starch
1 cup heavy cream
Slowly brown the onions in the butter until they are tender and golden. Place in an oven-proof baking pot with a lid. Add the zuchini, beans, green beans, tomatoes, wine, broth garlic, Basil, and bay leaf. Cover and bake at 375 degrees for 45-60 minutes. Stir and season with salt and pepper to taste.
Mix together the corn starch with the cheeses. Stir in the cream and cheeses into the pot and cook in the oven for another 15 minutes or until cheeses are melted and the soup is bubbly.
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