Minestrone With Shrimp, Garbanzo Beans, and Autumn Squash
photo by Annacia
- Ready In:
- 1hr 45mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups garbanzo beans (dried or canned)
- 1⁄2 cup coarsely chopped carrot (1 medium)
- 1⁄2 cup chopped onion (1 medium)
- 1 garlic clove, minced
- 1 tablespoon extra virgin olive oil
- 4 -6 cups defatted chicken broth
- 2 teaspoons snipped fresh rosemary or 1/2 teaspoon crushed dried rosemary
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 cup cubed peeled butternut squash
- 1 medium tomatoes, peeled, seeded and coarsely chopped
- 4 ounces small shrimp or 4 ounces medium shrimp, shelled and deveined
- 2 tablespoons snipped fresh basil leaves or 2 teaspoons dried basil
- 1⁄4 cup finely shredded parmigiano-reggiano cheese
directions
- Soak dried beans at least 8 hours.
- Or bring to a rolling boil; remove from heat.
- Cover and let stand 1 hour.
- Simmer presoaked or quick-soaked beans for 30 minutes. Set aside.
- In 4-quart Dutch oven cook carrots, onions, and garlic in hot olive oil over medium heat for 5 minutes, stirring occasionally.
- Remove from heat.
- Rinse and drain beans in colander.
- Add dried, precooked beans (NOT canned beans), chicken broth, rosemary, crushed red pepper, and bay leaf to Dutch oven.
- Bring to boil; reduce heat.
- Cover and simmer for 30 minutes.
- Add squash and tomato.
- If using canned beans, rinse, drain, and add with squash and tomato at this point.
- Cover and cook 20 to 30 minutes more or until beans and squash are tender.
- Remove and discard bay leaf.
- Stir in shrimp and basil.
- Bring just to boil.
- Reduce heat and cook, uncovered, for 1 to 2 minutes or until shrimp turn opaque.
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Reviews
-
Very yummy soup, esp. if you like shrimp and butternut squash. I used already cooked (had to defrost) garbanzos, 1 drained can of chopped tomatoes, no red pepper flakes. I used large shrimp, so I cut them in thirds in order to spread them out (I also used 8 oz). I was able to cut the time down to 40 minutes total. Going in my cookbook! Thanks Annacia.