Gluten-Free Northern Italian Autumn Minestrone

Recipe View 8 hrs Soak cranberry beans in a large container, covering with several inches of cool water. Let soak for 8 hours to overnight. Drain. (8+ hours)

Recipe View 5 mins In a food processor, shred the carrot, yellow onion, celery, and red pepper to create a vibrant sofrito mixture.

Recipe View 5 mins Heat olive oil in a 7-quart pressure cooker over medium-high heat. Add the sofrito and sauté until softened. (3-5 minutes). Add the soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook, stirring until warmed through. (3-5 minutes). Stir in oregano, rosemary, and bay leaf, ensuring the vegetables are well-coated with oil and seasonings.

Recipe View 10 mins Add enough vegetable broth to cover the vegetables by about 1 inch. Close the pressure cooker lid and bring up to pressure. (about 10 minutes). Cook for an additional 10 minutes from the first whistle.

Recipe View 10 mins Allow the pressure to release naturally before removing the lid. (about 10 minutes). Taste and adjust salt as needed. Add additional broth to accommodate the pasta. Bring to a boil, then add the gluten-free elbow pasta. Cook, stirring occasionally, until the pasta is tender but still firm to the bite. (about 8 minutes). Add more boiling broth if needed during cooking to maintain desired consistency.

Recipe View 10 mins Ladle the minestrone into bowls and garnish with minced hot pepper and freshly grated Parmigiano-Reggiano cheese.