Squash And Bean Minestrone Food

MINESTRONE WITH GIANT WHITE BEANS AND WINTER SQUASH

Steps:

• First simmer beans. Drain soaked beans and place in a large saucepan with 2 quarts water, halved onion, crushed garlic and bay leaf. Bring to a gentle boil, reduce heat and simmer 45 minutes. Add salt to taste (I usually use 1 teaspoon salt per quart of water) and continue to simmer another 30 minutes. Beans should be almost tender. Remove from heat and use tongs to remove and discard onion half, garlic cloves and bay leaf.
• While beans are simmering you can make tomato base. Heat olive oil over medium heat in a heavy soup pot or Dutch oven, and add onion, carrot and celery. Add a pinch of salt and cook, stirring, until vegetables are just about tender, about 5 minutes, and add parsley and leeks. Cook, stirring, until leeks are slightly wilted, about 3 minutes, and stir in garlic along with another generous pinch of salt. Cook, stirring, just until the garlic smells fragrant, 30 seconds to a minute, and stir in tomatoes with their juice and salt to taste. Bring to a simmer and cook, stirring often, for about 10 minutes, until tomatoes have cooked down somewhat and smell fragrant. Remove from heat until beans are ready.
• Add beans and their broth to tomato base, stir together, add bouquet garni and bring to a simmer. Cover and simmer over low heat for 30 minutes. Add winter squash and continue to simmer for another 30 to 45 minutes, until squash and beans are very tender. Taste, adjust salt, and add freshly ground pepper to taste.
• Just before serving heat through and stir in a generous handful of chopped fresh parsley or basil, or a mix of the two. Serve, topping each bowl with freshly grated Parmesan.

MINESTRONE WITH SHRIMP, GARBANZO BEANS, AND AUTUMN SQUASH

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.