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
VEGGIE-PACKED AUTUMN MINESTRONE
Provided by Jeff Mauro, host of Sandwich King
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
- Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
- Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.
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 Pumpkin Soup
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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