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
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.
This dish is also delicious over rice.
It is a hearty and perfect fall dish.
With Love,
Catherine
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Norma says
Great combination of flavors
Magic of Spice says
What a delightful flavor combination...fall is in the air 🙂
David says
Catherine, There is a lot going on with all of the ingredients in this special soup! It has a bite to it and a lot of nice textures... Another recipe for the family file. Take Care, Big Daddy Dave
The Caked Crusader says
Pulses and spice - what's not to love!