Minestrone with Shrimp Garbanzo Beans and Autumn Squash
Cozy up to a bowl of hearty, flavor-packed comfort with this Minestrone with Shrimp, Garbanzo Beans, and Autumn Squash. This vibrant twist on the classic Italian soup combines tender chunks of butternut squash, protein-rich garbanzo beans, and succulent shrimp for a filling, nutritious meal. A medley of aromatic herbs—oregano, thyme, and a dash of red pepper flakes—infuses the broth with warmth and depth, while fresh spinach and ditalini pasta add wholesome texture. Quick to prepare and brimming with seasonal produce, this one-pot wonder is ideal for chilly evenings and easy weeknight dinners. Garnish with fresh parsley and a sprinkle of Parmesan for a finishing touch your family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 2 cups butternut squash, peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoons crushed red pepper flakes
- 6 cups low-sodium chicken or vegetable broth
- 1 15-ounce can canned crushed tomatoes
- 1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
- 1 cup small pasta, such as ditalini or elbow pasta
- 1 pound raw shrimp, peeled and deveined
- 2 cups fresh spinach, roughly chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons fresh parsley, chopped
- grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the butternut squash, oregano, thyme, and crushed red pepper flakes. Stir to coat the vegetables with the spices.
Pour in the broth and add the crushed tomatoes and their juice. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, or until the squash is tender.
Stir in the garbanzo beans and the small pasta. Simmer uncovered for 8-10 minutes, or until the pasta is al dente.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the fresh spinach and let it wilt for 1-2 minutes.
Season the soup with salt and ground black pepper, adjusting to taste.
Ladle the minestrone into bowls and garnish with chopped parsley and optional grated Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 753 mg | 33% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.6 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
