Gluten-Free Northern Italian Autumn Minestrone Recipe

Name: Gluten-Free Northern Italian Autumn Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried cranberry beans; 1 medium carrot; 1 small yellow onion; 1 stalk celery; 1/2 small red bell pepper; 1/4 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)

Servings: persons

1 cup dried cranberry beans
1 medium carrot
1 small yellow onion
1 stalk celery
1/2 small red bell pepper
1/4 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)

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 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.
4
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.
5
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.
6
Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup dried cranberry beans, 1 medium carrot, 1 small yellow onion, 1 stalk celery, and more.

Yes, Gluten-Free Northern Italian Autumn Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Northern Italian Autumn Minestrone

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