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Gluten-Free Autumn Minestrone Soup

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
560 min
SERVINGS
8 servings
Dinner Italian
Gluten-Free Autumn Minestrone Soup
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
Instructions
1
Begin by submerging cranberry beans in a large container, then cover them with several inches of cool water. Allow the beans to soak for 8 hours or overnight, depending on your preference. Once the soaking time has passed, drain the water from the container.
2
Next, prepare a sofrito mixture by shredding carrot, yellow onion, celery, and red pepper in a food processor. This will help create a flavorful base for your dish.
3
Now, heat some oil in a 7-quart pressure cooker over medium-high heat. Add the sofrito mixture and sauté until it's softened, taking about 3 to 5 minutes.
4
After that, add the soaked cranberry beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion to the pressure cooker. Cook and stir until all the vegetables are warmed through, which should take around 3 to 5 minutes more.
5
Add some dried oregano, rosemary, and bay leaf to the pressure cooker. Make sure everything is well-coated with oil and seasonings.
6
Now, add enough broth to cover the vegetables by about 1 inch. Close the pressure cooker lid and bring up to pressure, which should take around 10 minutes.
7
After that, cook for an additional 10 minutes from the first whistle. This will ensure all the flavors have melded together.
8
Allow the pressure to release naturally, which should take about 10 minutes. Remove the lid and taste your soup. If it needs more salt, adjust accordingly.
9
If you need to cook pasta, add some broth to the soup and bring it to a boil. Then, add your pasta and cook until it's tender but still firm to the bite, which should take about 8 minutes.
10
If needed, add more boiling broth during cooking to achieve the perfect consistency.
11
Finally, ladle your soup into bowls and top it with minced hot pepper and Parmigiano-Reggiano cheese.