Chop and fry 1 red onion, 4 garlic cloves and 1 pepperoncini. Add 2 cans of cherry tomatoes and 1 table spoon of dried basil. Allow to simmer. Taste, add pepper, salt and a drizzle of old syruppy balsamico vinegar. Add 1 can of drained red beans at the end of the cooking time.
Roast 2 table spoons of pumpkin seeds in another pan. Serve the thick soup with the seeds, fresh basil and 1 burrata in each plate. I admit, I’m in love with Italy!