Gluten-Free Northern Italian Autumn Minestrone
Ingredients
- 1 cup dried cranberry beans
- 1 medium carrot
- 1 small yellow onion
- 1 stalk celery
- ½ small red bell pepper
- ¼ cup olive oil
- 15 ounces potatoes, peeled and diced
- 12 ounces diced carrots
- 12 ounces zucchini, diced
- 10 ounces fresh pumpkin, diced
- 4 ounces diced yellow onion
- 2 tablespoons chopped fresh oregano
- 1 tablespoon minced fresh rosemary
- 1 bay leaf
- 8 cups vegetable broth, divided
- 1 tablespoon salt
- 6 ounces gluten-free elbow pasta
- 1 fresh hot pepper, minced
- 6 tablespoons finely grated Parmigiano-Reggiano cheese (Optional)
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Instructions
- Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
- Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
- 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.
- Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
- Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.
Source
Original recipe: View Original