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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Shimul Hossan
[email protected]I will definitely be making this soup again. It's a keeper!
Sameer Ziberi
[email protected]This is the best minestrone I've ever had. The flavors are amazing and the vegetables are cooked to perfection.
Wiliams Becky
[email protected]I've made this soup several times and it's always a hit with my family and friends. It's a great way to get your kids to eat their vegetables.
Marc Wallendahl
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the vegetables are so good for you.
Gauz Bonthuys
[email protected]I'm not a vegetarian, but I really enjoyed this soup. The vegetables were so flavorful and the pesto added a nice touch.
Mande Man
[email protected]This recipe is a great way to use up leftover vegetables. I added some kale and spinach that I had in my fridge, and it turned out great.
Choudhary Birds
[email protected]I followed the recipe but my soup turned out too watery. I think I must have added too much broth.
Amar raza Raza
[email protected]This soup was a bit bland for my taste. I think I would have liked it better if I had added more spices.
Sphethile Mabuyakhulu
[email protected]This is my new favorite minestrone recipe. It's so flavorful and filling. I love that it's also gluten-free, so I can share it with my friends who have celiac disease.
Kunga Sherpa
[email protected]I followed the recipe exactly and the soup turned out perfectly. I served it with a side of crusty bread and it was a hit with my family.
Anisur Rhman
[email protected]This soup was easy to make and very tasty. I used a variety of vegetables that I had on hand, and it turned out great. I will definitely be making this again.
Md. Deloar Hossen
[email protected]I'm not usually a fan of minestrone, but I was pleasantly surprised by this recipe. The combination of vegetables and beans was hearty and flavorful, and the pesto added a nice touch.
ssrr hff
[email protected]This minestrone was absolutely delicious! The flavors were rich and complex, and the vegetables were cooked to perfection. I especially loved the addition of the pesto, which gave the soup a nice, bright flavor.