Italian Vegetable Cheese Soup

I remember my Mom made a version of this dish probably 25 years ago, and it was FANTASTIC.  It was one of those things that was so rich and luxurious that the memory stayed with me for a quarter century!  I asked my sister, who is now in possession of my mother’s recipe box, to find the recipe, but to no avail.  After some hunting online, I think I found something close.  As is my modus operandi, I tweaked it and made it my own, and now I’m sharing with you:  Italian Vegetable Cheese Soup!

It’s a very simple recipe, and of course, I always encourage you to make it how you and your family will like it best.  Feel free to add more vegetables to the soup.  This recipe is pretty basic, but please keep the zucchini, lots of onions and garlic, and the garbanzo beans.  I guess you could sub in another bean – Great Northerns would work – but I like the firm texture of dried garbanzos that have been cooked just to al dente.  Do NOT skip the wine in this recipe.  You only need half a cup, but it adds so much flavor.  As for the cheese, I used a combination of cream cheese, goat cheese, and a very sharp white cheddar.  You use what you like – maybe some Asiago would be nice, and Fontina would definitely be delicious.

This is not diet food, but a small bowl will fill you up, so it’s okay!  Eat this for lunch with a green salad and enjoy!

Italian Vegetable Cheese Soup

Ingredients:

• 1/2 pound dried garbanzo beans (or use one can of garbanzos)
• 2 onions, diced
• 1/2 stick butter
• 6 cloves garlic, minced
• 2 zucchini, sliced into half-moons
• 1 can crushed or diced tomatoes (I used fire-roasted with peppers, and it added a welcome spicy kick!)
• 1 teaspoon dried Italian herbs (or use a combo of dried oregano and basil)
• 1/2 cup white wine
• 1/2 cup whole milk
• 4 ounces cream cheese
• 1 ounce goat cheese (or more!)
• 2 ounces sharp cheddar or other cheese (parmesan, mozzarella, fontina, gouda, asiago…)

Directions:

1. If you are using dried garbanzos, pour them into a pot, cover with a  few inches of water, and simmer for about an hour.  If you are using canned, skip to step 2.
2. In a large pot, cook the onions in the butter for about five minutes until soft.  Add the zucchini and garlic and cook for another 3 minutes.  Drain the water from the beans and add to the vegetables.
3. Add in the can of tomatoes and the dried Italian herbs.  Add the wine, cover the pot and let simmer for 5 minutes.
4. Add the milk and cheeses. Stir to combine and cover, over medium low heat.  Let simmer for five minutes, then stir again.  Don’t let the cheese stick to the bottom of the soup!
5. I like it thick, but you can thin this out more with either milk or wine.  Serve hot!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

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