Creamy Tomato White Bean Soup with Pumpkin Seed Gremolata

For the Soup:

1. Sauté the diced onion in olive oil until softened and starting to get some good color.
2. Add the minced garlic and cook for another minute.
3. Add the tomato paste and let it cook for a couple of minutes.
4. Stir in the drained and rinsed cannellini beans, a generous pinch of salt, and black pepper.
5. Pour in the crushed tomatoes and broth (or water).
6. Let everything simmer together for at least 20-30 minutes, then cool slightly.
7. Blend the soup until creamy using an immersion blender or by carefully transferring to a regular blender.

For the Pumpkin Seed Gremolata:

1. Preheat oven to 325°F (160°C).
2. Roast the pumpkin seeds on a baking sheet for about 12 minutes, until lightly toasted.
3. In a food processor, combine the roasted pumpkin seeds, fresh herbs (basil, cilantro, parsley), jalapeño, garlic, honey, red wine vinegar, and the juice of 1 lemon.
4. Pulse until finely chopped and saucy, gradually adding 1/2 cup of olive oil while processing.
5. Add more olive oil as needed to achieve your desired consistency and adjust salt, lemon, and vinegar to taste.

To Serve:

Serve the creamy tomato white bean soup with a generous dollop of pumpkin seed gremolata on top. Pair with a grilled cheese sandwich made with your favorite cheeses.