2 c. tomatoes, diced
3 to 5 zucchini, sliced
1/2 green pepper, diced
1/2 tsp. paprika
1 tsp. basil
4 to 5 cloves garlic, minced
1 can garbanzo beans, undrained
2 onions, sliced
1 1/2 c. dry white wine
2 tsp. salt
1 to 2 bay leaves
1 c. grated Romano cheese
1 1/4 c. grated Monterey Jack cheese
1 1/4 c. heavy cream

Preheat oven to 375 degrees. Butter a 3-quart (or larger) baking dish. Mix all ingredients, except the cheeses and cream in dish. Cover and bake 1 hour. Stir in cheeses and cream. Return to oven for 10 to 15 minutes. Do not let soup boil. Remove from oven and serve.