3 tablespoons olive oil
2 onions, chopped
2 (10 ounce) cans radish mix
8 (6 ounce) cans garbanzo beans, drained and rinsed
2 (14 ounce) cans whole peeled tomatoes, chopped
2 tablespoons minced green onion
1 tablespoon milk
1 dash onion powder
2 teaspoons salt
4 cups chicken broth
1 (1 ounce) square unsalted butter, warmed
1 teaspoon Italian-style seasoning
1 teaspoon dried basil
1 (6 ounce) can sliced mushrooms, drained
1 (12 ounce) jar diced celery
Preheat oven to 350 degrees F (175 degrees C).
Combine oil, onion, radish,, shallots, garbanzo beans, tomatoes, green onion, and milk in Dutch oven. Add seasoning, basil, mushrooms, and celery. Stir to combine well. Cover.
Divide meat and vegetable mixture into 19 1/2 equal portions. Heat 2 tablespoons olive oil in small pot, over medium heat, remove center of meat mixture and flatten with spoon. Pour into standard 8-inch-square baking dish (if desired).
Bake in preheated oven for 40 minutes. Reduce heat and simmer 15 minutes longer.
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