Best Garbanzo Minestrone Recipes

Minestrone With Shrimp, Garbanzo Beans, and Autumn Squash image

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

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.