Italian Vegetable Chowder

Rich creamy vegetarian soup for the cold winter meal. Spice it up with red pepper flakes for more warmth. Tame it down with broth instead of cream. Make the recipe your own or enjoy just this way. And for those that can’t go meatless add crumbled cooked Italian sausage.

1 Tablespoon each extra virgin olive oil and butter
1 Large yellow onion-peeled & sliced
3 Cloves garlic-minced
2 Large zucchini (about 1/2 pound total weight)-diced very small
15 Ounce can garbanzo beans-rinse and drain
15 Ounce can petite cut tomatoes
Pinch red pepper flakes (optional)
Large bay leaf
Fresh ground pepper (salt may not be needed because of canned ingredients and cheeses, add to taste)
1 Cup dry white wine (optional-substitute broth, vegetable or chicken)
1 Cup shredded jack cheese
3/4 Cup shredded Asiago or Romano cheese (Parmesan for a less sharp taste or use a combination of all three-often sold this way)
1/2 Cup heavy cream or half and half (add milk or broth for a soupier lighter soup)
Fresh basil leaves to sprinkle over each serving

In a, large enough for all ingredients, saucepan over medium heat add oil and butter, then the onion. Cook onion about 15 minutes to begin caramelization. Add garlic and stir.

Add zucchini a little at a time. Stir to coat with juices. No need to cook through.

Add garbanzo beans and tomatoes along with red pepper (if using), wine, bay leaf and black pepper.

Bring to a low simmer. Simmer covered for 1 hour. Zucchini should not become mushy.

Add cheeses to melt and bring heat back to simmer.

Add cream and again bring to serving temperature.

Serve each bowl with generous amounts of chopped fresh basil.