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How to Make Gluten-Free Northern Italian Autumn Minestrone - A Step-by-Step Guide

When the autumn months roll around, there's nothing quite like a warm and comforting bowl of soup to satisfy the soul. And what better way to embrace the flavors of the season than with a hearty, gluten-free Northern Italian Autumn Minestrone? This traditional Italian soup is chock-full of autumn vegetables, aromatic herbs, and savory broth, making it the perfect dish for a cozy night in.

What sets this minestrone apart from others is its gluten-free twist, making it accessible to tho...

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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)

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 8 hrs 10 mins
  • Total Time: 9 hrs 20 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    356 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 3mg
    • Sodium: 1439mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 11g
    • Total Sugars: 9g
    • Protein: 13g
    • Vitamin C: 46mg
    • Calcium: 144mg
    • Iron: 3mg
    • Potassium: 1026mg

    Categories

    Soup recipes
    Italian recipes
    Gluten-free recipes
    Autumn recipes