Source: based on a recipe from The Complete Garlic Lover's Cookbook
1 can of diced tomatoes
1 (15-ounce) can garbanzo beans (chickpeas), undrained
4 or 5 summer squash, chopped (I have used broccoli or a combination of both)
1 large onions, sliced
1 1/2 cups dry white wine
4 to 5 cloves fresh garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon paprika
1 1/4 cups grated Monterey Jack cheese
1 cup grated Romano cheese
1 1/4 cups heavy cream (I usually use 1/2 & 1/2)
Generously butter inside of 3-quart baking dish. Combine all ingredients, except cheese and cream in dish. Cover and bake for 1 hour at 375 degrees. Stir in cheeses and cream, lower heat to 325 degrees and bake 10-15 minutes longer. Do not allow to boil.
My notes: This soup gets tons of flavor from the wine and cheeses. You can certainly reduce the fat by using less cheese and 1/2 & 1/2 in place of the heavy cream. My goal is to come up with a less-fat, but still flavorful version of this soup.