Ingredients: |
Ingredients: 1 1/2 cup. dried or canned garbanzo beans
½ cup coarsely chopped carrot (1 medium)
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 Tbsp. extra.virgin olive oil
4 to 6 cups chicken broth
2 teaspoons snipped fresh rosemary OR 1/2 tsp. crushed dried rosemary
¼ to ½ teaspoon crushed red pepper
1 bay leaf
1 cup cubed peeled butternut squash
1 medium, tomato, peeled and coarsely chopped
4 ounces shelled and deveined small shrimp
2 tablespoons snipped fresh basil leaves OR 2 teaspoons crushed dried basil
1/4 cup finely shredded Parmesan cheese
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Directions: |
Directions: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. 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 boll; 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,
Ladle mixture Into bowls; Sprinkle with cheese, |
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