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
xo
Robin Sue says
I love soups, and am always looking for a nice hearty one like this. So many great flavors in this recipe!
Pegasuslegend says
I have to savet his one and make it soon love everything in it, especially with that little extra hot kick!
Lizzy says
What a gorgeous, unique soup! I would have never thought of adding pumpkin, but it works.
Jeannie says
I love the look of this soup of yours,it does sounds healthy and hearty!
mia xara says
A very wholesome soup,a reminder of upcoming fall..With or without rice it just looks so full of flavor!
Premalatha Aravindhan says
Wonderful combo and the soup luks so delicious...yummy!!!
Tanna at The Brick Street Bungalow says
I can never tell you enough how much I love your addition of jalapenos to so many of your creations!! LOVE 'EM!! Thank you so much for your thoughtful response about blogging today. I'm so very glad our paths crossed. blessings ~ tanna
Velva says
This is really a wonderful recipe. Looks fabulous.
Is it possible that fall could be just around the corner.
Velva
Joanne says
I'm SO ready for cooking with pumpkin to start! This looks great!
Janette@Janette's Sage says
Oh I am printing this off to make at our first cooling down spell...but not now, it was a 106 today...but this will be on our fall menu.
Thanks...this sounds wonderful