Minestrone with Shrimp, Garbanzo Beans, and Autumn Squash
Recipe from Better Homes and Gardens

Squash and beans make this seafood soup hearty enough for dinner.


Minestrone with Shrimp, Garbanzo Beans, and Autumn Squash

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Servings: 6 to 8 servings
Related Categories: Minestrone Soup, Shrimp Soup
 
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Ingredients
  • 1-1/2  cups
    dried or canned garbanzo beans
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  • 1/2  cup
    coarsely chopped carrot (1 medium)
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  • 1/2  cup
    chopped onion (1 medium)
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  • 1  clove
    garlic, minced
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  • 1  tablespoon
    extra-virgin olive oil
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  • 4  to 6 cups
    chicken broth
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  • 2  teaspoons
    snipped fresh rosemary or 1/2 teaspoon crushed dried rosemary
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  • 1/4  to 1/2 teaspoon
    crushed red pepper
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  • 1 
    bay leaf
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  • 1  cup
    cubed, peeled butternut squash
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  • 1  medium
    tomato, peeled, seeded and coarsely chopped
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  • 4  ounces
    shelled and deveined small or medium shrimp
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  • 2  tablespoons
    snipped fresh basil leaves, or 2 teaspoon crushed dried basil
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  • 1/4  cup
    finely shredded Parmigiano-Reggiano cheese
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Directions
1.
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.
2.
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.
3.
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.
4.
Ladle mixture into bowls; sprinkle with cheese. Makes 6 to 8 servings.
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