MINESTRONE WITH SHRIMP, GARBANZO BEANS, AND AUTUMN SQUASH
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
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
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
GARDEN MINESTRONE SOUP
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
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
GARBANZO MINESTRONE
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.
SWISS CHARD AND CHICKPEA MINESTRONE
This simple minestrone, packed with Swiss chard, does not require a lot of time on the stove.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, pastas, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
- Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 817 milligrams, Sugar 5 grams
GARDEN MINESTRONE
At Italian restaurants, I always order minestrone. After doing many trial-and-error batches, I developed a hearty veggie soup my whole family craves-kids and all. -Hillery Martin, Junction City, Kansas
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 4 quarts).
Number Of Ingredients 18
Steps:
- In a 6-quart stockpot, heat oil over medium heat. Add carrots, celery and onion; cook until tender, 6-8 minutes. Add zucchini, yellow squash and seasonings; cook and stir until squash is crisp-tender, 4-6 minutes. Add garlic; cook 1 minute longer., Mash 1/2 cup beans with a fork. Stir mashed beans and tomatoes into vegetables. Add broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes., Stir in pasta and remaining beans; return to a boil. Cook, uncovered, 7-9 minutes or just until pasta is tender. Discard bay leaves. Stir in spinach; cook until spinach is wilted., Freeze option: Add remaining beans but not pasta and spinach. Cool soup; freeze in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a Dutch oven. Bring to a boil. Stir in pasta; return to a boil. Reduce heat; cook, uncovered, for 7-9 minutes or until pasta is tender. Discard bay leaves. Add spinach and cook until wilted.
Nutrition Facts : Calories 209 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 929mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 9g fiber), Protein 12g protein.
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