Creamy White Bean Soup
with Basil and Pumpkin Oil
Serves 6

This recipe has been developed by renowned chef and author Steve Petusevsky

White bean soup is a Tuscan classic. When pumpkin oil is added a new tradition is created. The creamy white bean soup is a perfect backdrop for the vibrant pumpkin flavor and beautiful jade green color. The perfume of chopped basil brings all the ingredients together well. Use jarred white beans for this recipe if available, they are superior to canned. Feel free to soak and cook dried, white beans, time permitting.

1 tablespoon Rapunzel Organic Olive Oil
½ medium onion, chopped
2 cloves garlic, minced
1 ripe tomato, chopped
2 teaspoon dried oregano
pinch of crushed red chili flakes
20 ounce jar of white beans with liquid or an equivalent amount of canned white beans, drained and rinsed
4 cups chicken or vegetable broth
6-8 fresh basil leaves, minced
juice of 1 fresh lemon
sea salt to taste
2 tablespoons Rapunzel Organic Pumpkin Oil

Heat oil in a large saucepot over medium heat. Sauté the onion and garlic for a minute, stirring often. Add the tomato, oregano and crushed chili flakes. Continue to sauté for another minute. Add the beans and broth. Bring to a boil, lower to a simmer and cook uncovered, slowly for 35 minutes until smooth and creamy. Add the basil and lemon juice, season to taste with salt. Drizzle approximately 1 teaspoon of Rapunzel Organic Pumpkin Oil over each bowl of soup. For attractive presentation, drizzle dark oil in a pattern over the surface.

Chef Steve's Tip:
Make simple Garlic-Parmesan croutons for the soup by slicing French bread into thin rounds, rubbing with garlic cloves and brushing with Rapunzel Organic Extra Virgin Olive Oil. Sprinkle Parmesan cheese over the rounds. Bake on a pan in a 375 degree oven for 5-7 minutes until golden brown. Serve with soup.