{"id":24533,"date":"2015-02-20T00:30:18","date_gmt":"2015-02-20T05:30:18","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=24533"},"modified":"2015-02-19T17:27:41","modified_gmt":"2015-02-19T22:27:41","slug":"italian-vegetable-cheese-soup","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2015\/02\/20\/italian-vegetable-cheese-soup\/","title":{"rendered":"Italian Vegetable Cheese Soup"},"content":{"rendered":"

\"Italian<\/p>\n

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I remember my Mom made a version of this dish probably 25 years ago, and it was FANTASTIC. \u00a0It was one of those things that was so rich and luxurious that the memory stayed with me for a quarter century! \u00a0I asked my sister, who is now in possession of my mother’s recipe box, to find the recipe, but to no avail. \u00a0After some hunting online, I think I found something close. \u00a0As is my modus operandi, I tweaked it and made it my own, and now I’m sharing with you: \u00a0Italian Vegetable Cheese Soup<\/strong>!<\/p>\n

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. \u00a0Feel free to add more vegetables to the soup. \u00a0This recipe is pretty basic, but please keep the zucchini, lots of onions and garlic, and the garbanzo beans. \u00a0I 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. \u00a0Do NOT skip the wine in this recipe. \u00a0You only need half a cup, but it adds so much flavor. \u00a0As for the cheese, I used a combination of cream cheese, goat cheese, and a very sharp white cheddar. \u00a0You use what you like – maybe some Asiago would be nice, and Fontina would definitely be delicious.<\/p>\n

This is not diet food, but a small bowl will fill you up, so it’s okay! \u00a0Eat this for lunch with a green salad and enjoy!<\/p>\n

Italian Vegetable Cheese Soup<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n