Italian Cheese Chowder - cooking recipe

Ingredients

16 ounces stewed tomatoes
15 1/2 ounces garbanzo beans, drained
1/2 lb zucchini
2 onions, chopped
1 1/2 cups dry white wine
1/4 cup butter
2 teaspoons salt
2 teaspoons instant minced garlic
1 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 cup monterey jack cheese, grated
1 cup romano cheese, grated
1 cup whipping cream

Preparation

Preheat oven to 400\u00b0F.
Combine first eleven ingredients in a 4 quart baking dish.
Cover tightly and bake for 1 hour, stirring once or twice.
Blend in remaining ingredients. Cover and bake until cheese melts, about 10 minutes.
Serve immediately.