MENU

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

Touch Hearts to Rate
3 votes | 1492 views

This dish is also delicious over rice.

It is a hearty and perfect fall dish.

With Love,

Catherine
xo

Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $2.53 view details

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.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

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%

Languages

Reviews

Leave a review or comment