Best Minestrone With Shrimp Garbanzo Beans And Autumn Squash Recipes

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MINESTRONE WITH SHRIMP, GARBANZO BEANS, AND AUTUMN SQUASH



Minestrone With Shrimp, Garbanzo Beans, and Autumn Squash image

This looks a real treat if served in a personal sized accorn squash. When cooking them just make sure that they don't overcook and become mushy. Cut off the bottom just enough so that they will stand up, cut off the "lids" and clean out all the seeds, if the squash is a bit larger use half of it, and bake till done before putting the soup into them. Buying pre-cubed squash for the soup is a real time saver. Presoaking time for beans not included.

Provided by Annacia

Categories     Vegetable

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 175.9, Fat 5.2, SaturatedFat 1.3, Cholesterol 31.4, Sodium 781.9, Carbohydrate 20.5, Fiber 3.9, Sugar 2.5, Protein 12

VEGGIE-PACKED AUTUMN MINESTRONE



Veggie-Packed Autumn Minestrone image

Provided by Jeff Mauro, host of Sandwich King

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casings and crumbled
4 ribs celery, diced
3 medium carrots, diced
1 medium yellow onion, diced
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
3 cloves garlic, minced
8 cups chicken stock
One 28-ounce can diced tomatoes
One 15.5-ounce can cannellini beans, drained and rinsed
1 bay leaf
2 cups diced peeled sweet potatoes
2 zucchini, cut into 1-inch wedges
3 to 4 cups baby spinach
Parmigiano-Reggiano, for serving
1 lemon, cut into wedges

Steps:

  • In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
  • Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
  • Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

GLUTEN-FREE NORTHERN ITALIAN AUTUMN MINESTRONE



Gluten-Free Northern Italian Autumn Minestrone image

Typical autumn flavors from Northern Italy mixed with gluten-free pasta will warm you on a cool evening. Use any shape pasta you desire, even broken spaghetti works. If desired, the soup without the pasta will freeze wonderfully. Just cook the pasta in the soup once thawed.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 9h20m

Yield 8

Number Of Ingredients 19

1 cup dried cranberry beans
1 medium carrot
1 small yellow onion
1 stalk celery
½ small red bell pepper
¼ cup olive oil
15 ounces potatoes, peeled and diced
12 ounces diced carrots
12 ounces zucchini, diced
10 ounces fresh pumpkin, diced
4 ounces diced yellow onion
2 tablespoons chopped fresh oregano
1 tablespoon minced fresh rosemary
1 bay leaf
8 cups vegetable broth, divided
1 tablespoon salt
6 ounces gluten-free elbow pasta
1 fresh hot pepper, minced
6 tablespoons finely grated Parmigiano-Reggiano cheese

Steps:

  • Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  • Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
  • Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
  • Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
  • Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
  • Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 355.6 calories, Carbohydrate 57.6 g, Cholesterol 3.3 mg, Fat 9.4 g, Fiber 11.3 g, Protein 12.5 g, SaturatedFat 1.7 g, Sodium 1438.6 mg, Sugar 8.5 g

GARBANZO MINESTRONE



Garbanzo Minestrone image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 10 servings

Number Of Ingredients 17

4 cups dried garbanzo beans, soaked in water with 1 teaspoon baking soda for 24 hours and drained
1/4 cup extra virgin olive oil, plus 1 tablespoon
2 tablespoons flour
1/2 pound pork rind, boiled for 20 minutes and cut into thin strips
Approximately 10 cups water
1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, minced
3 fresh sage leaves, chopped
1 branch rosemary, chopped
Leaves from 2 stalks of celery, hold ribs aside
1 baking potato, peeled and cut in half
2 carrots, peeled and sliced
1/2 cup broccoli rabe, chopped
2 leeks, white part only, sliced
5 cabbage leaves, chiffonade
Salt and pepper, to taste

Steps:

  • Put beans in a stock pot. Add extra virgin olive oil and flour. Stir mixture and cover. Add pork rind. Cover mixture with water. Cook for 1 1/2 hours over medium-low heat. Skim off impurities if necessary.
  • Saute onions, garlic, sage, rosemary and celery leaves in 1 tablespoon olive oil over low flame, about 10 minutes. Add them to pot of garbanzo beans after beans have cooked for 1 1/2 hours. Chop celery stalks and add to pot. Add potato, carrots, broccoli rabe, leeks and cabbage to pot. Simmer for 1 1/2 hours. Skim to remove impurities if necessary. Add additional water if soup is too thick. Soup is done when beans are tender and potatoes are no longer solid. Season with salt and pepper. Soup can be served with olive oil, toasted bread and Parmesan cheese if desired.

AUTUMN MINESTRONE



Autumn Minestrone image

Categories     Soup/Stew     Vegetable     Dinner     Fall

Yield Makes 12 cups; serves 6 to 8

Number Of Ingredients 14

2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Steps:

  • Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
  • Serve immediately.

MINESTRONE-STYLE SHRIMP SALAD



Minestrone-Style Shrimp Salad image

This shrimp salad is the perfect dish to serve as a small dinner for two. It's very light and refreshing. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1 cup uncooked tricolor spiral pasta
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons prepared pesto
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup canned white kidney or cannellini beans, rinsed and drained
1 medium tomato, chopped
1/4 cup fresh corn
2 tablespoons sliced celery
2 tablespoons diced red onion
2 tablespoons diced carrot
2 tablespoons roasted sweet red peppers, diced
2 tablespoons minced fresh parsley
2 cups Italian-blend salad greens
8 peeled and deveined cooked large shrimp
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, whisk together the lemon juice, oil, pesto, garlic, salt and pepper. Rinse pasta with cold water; drain. , In a large bowl, combine the pasta, beans, tomato, corn, celery, onion, carrot, red peppers, parsley and dressing. Divide salad greens between 2 plates; top with pasta mixture and shrimp. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 535 calories, Fat 23g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 719mg sodium, Carbohydrate 63g carbohydrate (6g sugars, Fiber 10g fiber), Protein 21g protein.

GARDEN MINESTRONE SOUP



Garden Minestrone Soup image

Brimming with a harvest of garden bounty, this quick-to-fix soup from Heather Ryan of Brown Dee, Wisconsin is fresh-tasting and nutritious. The tomato-based broth is chock-full of everything from carrots and zucchini to garbanzo beans and elbow macaroni.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 13

4 medium carrots, chopped
1 medium zucchini, sliced
1/4 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) vegetable broth
3 cups V8 juice
1 can (15 ounces) garbanzo beans or chickpeas, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup frozen cut green beans
1/2 cup uncooked elbow macaroni
1 teaspoon dried basil
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven, cook the carrots, zucchini, onion and garlic in oil for 7 minutes or until onion is tender. Add the broth, V8 juice, garbanzo beans, tomatoes, green beans, macaroni and basil. Bring to a boil. , Reduce heat; simmer, uncovered, for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender.

Nutrition Facts : Calories 166 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 900mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

CLASSIC MINESTRONE



Classic Minestrone image

This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 1h15m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 ½ quarts vegetable stock
1 pound chopped tomatoes
1 tablespoon chopped fresh thyme
1 (15 ounce) can cannellini beans, with liquid
¼ cup elbow macaroni
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
  • Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
  • Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g

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