Pumpkin -Tomato Soup with Jalapeño & Cannellini Beans!!!
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
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.