GLUTEN-FREE NORTHERN ITALIAN AUTUMN MINESTRONE
Typical autumn flavors from Northern Italy mixed with gluten-free pasta will warm you on a cool evening. Use any shape pasta you desire, even broken spaghetti works. If desired, the soup without the pasta will freeze wonderfully. Just cook the pasta in the soup once thawed.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 9h20m
Yield 8
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 57.6 g, Cholesterol 3.3 mg, Fat 9.4 g, Fiber 11.3 g, Protein 12.5 g, SaturatedFat 1.7 g, Sodium 1438.6 mg, Sugar 8.5 g
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Fareed Ullah
[email protected]Overall, I thought this was a good recipe. The soup was flavorful and the vegetables were cooked well. I would definitely make it again.
Lyssa_GeekGirlLyssa Beck
[email protected]This soup was a bit too salty for my taste. I think I would have liked it more if I had used less salt.
Cherokee Warren
[email protected]I'm not sure what I did wrong, but my minestrone turned out really watery. I think I might have added too much broth.
Rita Doherty
[email protected]This soup was too thick for my liking. I think I would have preferred it if I had used less beans.
Solly Prosper
[email protected]This minestrone was a bit bland for my taste. I think I would have liked it more if I had added more herbs and spices.
Cl!cks Of Quaidabad
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I especially love the addition of the beans, which give the soup a nice hearty texture.
Kyron Petty
[email protected]This is the best minestrone I've ever had! The broth is so rich and flavorful, and the vegetables are cooked to perfection. I will definitely be making this again and again.
Jesse Irungu
[email protected]This soup was amazing! I'm not usually a fan of minestrone, but this one was so flavorful and satisfying. I especially loved the addition of the pancetta and the fresh herbs.
Tajay Cells
[email protected]I made this minestrone last night and it was a hit with my family! Everyone loved the rich, flavorful broth and the tender vegetables. I will definitely be adding this recipe to my regular rotation.
Theresa Sanger
[email protected]This minestrone was absolutely delicious! The flavors were so rich and hearty, and the vegetables were cooked perfectly. I especially loved the addition of the fresh herbs. I will definitely be making this again soon!