This is a print preview of "Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!" recipe.

Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!! Recipe
by Catherine Pappas

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

Rating: 4.7/5
Avg. 4.7/5 3 votes
Prep time: United States American
Cook time: Servings: 4

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

  1. 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.
  2. Simmer on low for about 25-30 minutes.
  3. 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.
  4. Serve the soup with a little of the breadcrumbs on top and some grated Romano cheese.