Fall-Inspired Gluten-Free Minestrone from Northern Italy

Ingredients 0/19

Step 1

Soak the cranberry beans in a large bowl filled with cool water, making sure they’re covered by a few inches. Let them sit for at least 8 hours or overnight, then drain them well. Meanwhile, shred the carrot, yellow onion, celery, and red pepper using a food processor to make a flavorful sofrito.

Step 2

Heat some oil in a large pressure cooker over medium-high heat. Toss in the sofrito and cook until it softens and smells amazing, about 3 to 5 minutes. Add the soaked beans along with the potatoes, diced carrots, zucchini, pumpkin, and onion. Stir everything together and let it cook for a few more minutes until warmed through. Sprinkle in the oregano, rosemary, and bay leaf, giving everything a good stir to coat the veggies with the herbs and oil.

Step 3

Pour in enough broth to cover the vegetables by about an inch. Seal the pressure cooker and bring it up to pressure, which should take around 10 minutes. Once it reaches pressure, cook it for another 10 minutes. Let the pressure release naturally, then carefully open the lid.

Step 4

Give the soup a taste and add salt if it needs a little boost. Pour in some extra broth so you can cook the pasta directly in the soup. Bring it back to a boil, add the pasta, and cook, stirring occasionally, until the pasta is tender but still has a bit of bite—around 8 minutes. If the soup looks too thick, add more hot broth as needed while the pasta cooks.

Step 5

Serve the soup in bowls and sprinkle with some minced hot pepper and freshly grated Parmigiano-Reggiano for a perfect finishing touch.