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Gluten-Free Northern Italian Autumn Minestrone

Gluten-Free Northern Italian Autumn Minestrone

Cost $15, save $10

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Legumes

    • 1 cup dried cranberry beans

  • Vegetables

    • 🥕 1 medium carrot
    • 🧅 1 small yellow onion
    • 1 stalk celery
    • ½ small red bell pepper
    • 🥔 15 ounces potatoes, peeled and diced
    • 🥕 12 ounces diced carrots
    • 12 ounces zucchini, diced
    • 10 ounces fresh pumpkin, diced
    • 🧅 4 ounces diced yellow onion

  • Herbs

    • 2 tablespoons chopped fresh oregano
    • 1 tablespoon minced fresh rosemary
    • 1 bay leaf
    • 1 fresh hot pepper, minced

  • Broth

    • 8 cups vegetable broth, divided

  • Miscellaneous

    • ¼ cup olive oil
    • 🧂 1 tablespoon salt
    • 6 ounces gluten-free elbow pasta
    • 6 tablespoons finely grated Parmigiano-Reggiano cheese (Optional)

STEPS

1

Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

2

Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.

3

Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and sauté until softened, 3 to 5 minutes.

4

Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more.

5

Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.

6

Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.

7

Allow pressure to release naturally and remove lid, about 10 minutes.

8

Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta.

9

Cook, stirring occasionally, until pasta is tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.

10

Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

NUTRIENTS

Per 1 serving

🔥

356

Calories

  • 13
    Protein
  • 58
    Carbs
  • 9
    Fats

💡 For a richer flavor, add a Parmesan rind while cooking and remove before serving.The soup freezes well without pasta; add pasta fresh when reheating frozen soup.Use a mix of root vegetables if pumpkin is unavailable.This recipe can be adapted to use any seasonal vegetables.