Gluten-Free Northern Italian Autumn Minestrone
This thick and hearty slow cooker minestrone soup is an easy and filling way to eat vegetarian.
Recipe Summary 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.Ingredients | Gluten Free Minestrone Soup Slow Cooker1 cup dried cranberry beans1 medium carrot1 small yellow onion1 stalk celery½ small red bell pepper¼ cup olive oil15 ounces potatoes, peeled and diced12 ounces diced carrots12 ounces zucchini, diced10 ounces fresh pumpkin, diced4 ounces diced yellow onion2 tablespoons chopped fresh oregano1 tablespoon minced fresh rosemary1 bay leaf8 cups vegetable broth, divided1 tablespoon salt6 ounces gluten-free elbow pasta1 fresh hot pepper, minced6 tablespoons finely grated Parmigiano-Reggiano cheese (Optional)DirectionsPlace 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.If you can get fresh cranberry beans, you may skip the soaking time. Use 3 cups fresh beans in place of the 1 cup dried.Cranberry beans also called borlotti beans can be substituted with pinto beans.Info | Gluten Free Minestrone Soup Slow Cookerprep:
30 mins
cook:
40 mins
additional:
8 hrs 10 mins
total:
9 hrs 20 mins
Servings:
8
Yield:
8 servings
TAG : Gluten-Free Northern Italian Autumn MinestroneSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Pumpkin Soup Recipes,
