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Add a photoThis dish is also delicious over rice.
It is a hearty and perfect fall dish.
With Love,
Catherine
xo
Ingredientes
- 2 cups of canned, unsweetened pumpkin
- 1 â 29 oz. can of cannellini beans â drained
- 1 - 28 oz. can of crushed tomatoes
- 5 cloves of garlic â chopped
- 1 red onion â chopped
- 1 large or 2 small Jalapeñoâs â chopped
- Handful of fresh basil â chopped
- Handful of fresh oregano â chopped
- 6 oz. of marinated artichokes â plus a little of the marinade
- 2 cups of chicken broth
- 1 cup fresh Italian bread crumbs
- Grated Romano cheese
- Olive oil
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 682g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 49 | 11% |
| Total Fat 5.6g | 7% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 1456mg | 61% |
| Potassium 1541mg | 44% |
| Total Carbs 77.53g | 21% |
| Dietary Fiber 20.2g | 67% |
| Sugars 8.48g | 6% |
| Protein 24.18g | 39% |
