Vegetable Chowder

tablespoon vegetable oil

• 1 large onion, sliced
• 1/4 pound zucchini, chopped
• 1 (8 ounce) can garbanzo beans, with liquid
• 1 (8 ounce) can whole peeled tomatoes with liquid, chopped
• 3/4 cup dry white wine
• 3 tablespoons butter, melted
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup grated Romano cheese

Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a medium saucepan over medium heat, and saute onion
until tender and lightly browned.
In a medium baking dish, mix onion, zucchini, garbanzo beans with
liquid, tomatoes with liquid, wine, butter, garlic, basil, and bay leaf.
Cover, and bake in the preheated oven 30 minutes. Uncover, stir, and
continue baking 30 minutes.
Stir heavy cream, Monterey Jack cheese, and Romano cheese into the
vegetable mixture, and continue baking 10 minutes, until cheeses are
melted and bubbly.