Recipe by MACKENZ
"A rich and creamy vegetable soup that is delicious with warm French bread."
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1 (8 ounce) can
garbanzo beans, with liquid
1 (8 ounce) can
whole peeled tomatoes with liquid, chopped
dry white wine
shredded Monterey Jack cheese
grated Romano cheese
"THE BEST SOUP EVER" i used pinot grigio for the wine as that is the best wine i have ever used to cook, and will ever use, gives it a nice flavor to it, and since i hate having chunk of beans in my soup i pureed the garbanzo beans before adding them, added a nice texture to the soup, more hearty and thick. i served this to my guests and they made it 5 times in one week.
I'm a long time allrecipes member and usually agree with consensus opinions on recipes, but my rating will be notch lower than the other reviewers. As my son described it, "A little bland, if you know what I mean." Maybe it's because I used white cooking wine instead of dry white wine, but the flavor seemed to be lacking something. Maybe more garlic, more basil, or additional spices. Too, the cheese turned a little rubbery in places. Maybe it melted too quickly. I will try this again some day with modifications. It looked nice, but the flavor punch was not as good as I expected--particularly for as long as it took to prepare. ADDENDUM: My wife and I both agreed that after sitting in the refrigerator for a day, this soup tasted better. So I'm adding another 1/2 point.
This was a great soup! I'm always looking for vegetarian alternatives for when I have vegetarian guests. Even my fiancé, who normally asks for meat on the side with veggie dishes, loved this just by itself.
The only change I had was to cook it on the stovetop over medium-low heat instead of baking. I would add the cheese just before serving, or even just sprinkle it on top of the soup instead of stiring it in, as it got a little rubbery from cooking for 10 mins.
Also, I'll definately make more next time - the 6 serving recipe was just enough for 3 main dish servings (and that was with 15 ounce cans instead of 8 ounce), and we were wishing we could go back for seconds.
Excellent recipe. If I had it to make again-and I will-I would reduce the fat by using half and half, and low fat cheeses. Thanks for this wonderful recipe.
I modified this recipe to make it low-fat friendly. I pureed the chickpeas in my food processor and baked as directed. To finish, I served it with some light sour cream and shredded monterrey jack on the side. It turned out very good.
This is a delicious and different soup. It is especially appropriate for Lent, because of its absence of meat.
Quite good! Doesn't make much (about four bowls). It got much thicker as leftovers, so I used it as pasta sauce, which was delicious.
A big hit with my family. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Peg's Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 193
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