Minestrone With Shrimp, Garbanzo Beans, and Autumn Squash

Recipe by Annacia
READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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