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Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!
This dish is also delicious over rice. It is a hearty and perfect fall dish. With Love, Catherine xo Ingredients
- 2 cups of canned, unsweetened pumpkin
- 1 – 29 oz. can of cannellini beans – drained
- 1 - 28 oz. can of crushed tomatoes
- 5 cloves of garlic – chopped
- 1 red onion – chopped
- 1 large or 2 small Jalapeño’s – chopped
- Handful of fresh basil – chopped
- Handful of fresh oregano – chopped
- 6 oz. of marinated artichokes – plus a little of the marinade
- 2 cups of chicken broth
- 1 cup fresh Italian bread crumbs
- Grated Romano cheese
- Olive oil
Directions
- Heat a sauce pot with a drizzle of olive oil and add the garlic, jalapeño, onion and sauté until the garlic is slightly golden. Add the artichokes, basil and oregano; continue to sauté. Add the crushed tomatoes, chicken broth and the drained cannellini beans.
- Simmer on low for about 25-30 minutes.
- Heat a small frying pan with a drizzle of olive oil. Add 2-3 cloves of chopped garlic and 1 cup of fresh breadcrumbs. Toss until the crumbs are a beautiful golden color and remove from heat.
- Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.
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Reviews
Can't wait to prepare it over white rice!
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