Recipe from Dana Forte of Seymour, Conn.
Prep Time: 15 min
Total Time: 45 min - 1 hr
Med. size pumpkin, cleaned, cubed and parboiled
1/4 cup EVOO
4-5 cloves of garlic, minced
Pinch crushed red pepper (adjust to your liking)
5-6 cups chicken broth
1 can crushed white beans
2 cans white beans
Handful fresh parsley, chopped
Salt & pepper to taste
1 lb. cooked ditalini
1. Saute EVOO, garlic, red pepper until golden.
2. Add pumpkin, broth, parsley, crushed beans and simmer 20 minutes on low, then add rest of the beans, salt and pepper, simmer another 10 minutes.
3. Serve with ditalini, grated cheese and crusty bread.
Yield: 1 cup per serving
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