Correction
Baked Garlic Soup
Yield: 4 to 6 servings
2 cups diced fresh tomatoes
1 (15ounce) can garbanzo beans, undrained 4 or 5 summer
squash, sliced 2 large onions, sliced
2/2 green bell pepper, diced 1 1/2 cups Dry white wine 4 or
5 cloves fresh garlic, minced 1 bay leaf 2 teaspoons salt
1 teaspoon basil 1 bay leaf 1 1/4 cups grated Monterey
jack cheese 1 cup grated Romano cheese 1 1/4 cups heavy
cream or whipping cream
Preheat oven to 375 degrees F. Generously butter a 3-quart
baking dish. Combine all ingredients, except cheese and
cream, in baking dish. Cover and bake for 1 hour. Stir in
cheeses and cream. Lower heat to 325 degrees F, and bake 10
to 15 minutes longer. Do not allow to boil.
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