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Make It: Minestrone Soup with Garbanzo Beans

Minestrone Soup with Garbanzo Beans

(Serves 6)

  • 1 can garbanzo beans, rinsed and drained
  • 1 medium carrot, coarsely chopped
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 T olive oil
  • 4-6 cups defatted chicken broth
  • 2 tsp. snipped fresh rosemary (or ½ tsp dried)
  • ¼ tsp. crushed red pepper flakes (or more to taste)
  • 1 bay leaf
  • 1 cup cubed and peeled butternut squash
  • 1 medium tomato, peeled, seeded, and chopped
  • 4 ounces small shrimp, shelled and deveined
  • 2 T snipped fresh basil leaves (or 2 tsp. dried)
  • ¼ cup shredded parmigiano-reggiano cheese


In a 4-quart Dutch-oven, sauté carrots, onion, garlic in olive oil for 5  minutes, stirring occasionally.

Add chicken broth, rosemary, crushed red pepper, bay leaf . Bring to a boil, reduce heat, and simmer for 30 minutes.

Add butternut squash, tomato, and garbanzo beans. Simmer 20  minutes.

Stir in shrimp and basil, and cook until shrimp turn opaque.

Serve with a sprinkle of parmigiano-reggiano cheese.

From the February 2012 issue.

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