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

• 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

Directions