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Gluten-Free Northern Italian Autumn Minestrone

Rated as 4.7 out of 5 Stars
772

"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."
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Ingredients

9 h 20 m servings 356
Original recipe yields 8 servings

Directions

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  1. Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
  2. Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
  3. 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.
  4. 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.
  5. 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.
  6. Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

Footnotes

  • Cook's Notes:
  • 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.

Nutrition Facts


Per Serving: 356 calories; 9.4 57.6 12.5 3 1439 Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Someone asked what cranberry beans are. I had to look them up. They can be substituted with pinto beans. I make a recipe similar to this and it is delish ! Im not sure about the amount of orega...

Most helpful critical review

This soup was good but I expected more after reading the 5 star reviews. I did make a few changes as recommended in a couple of reviews. I used Cannelli Beans instead of the Crandberry and back ...

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Newest

Someone asked what cranberry beans are. I had to look them up. They can be substituted with pinto beans. I make a recipe similar to this and it is delish ! Im not sure about the amount of orega...

Please tell me what cranberry beans are.

Delicious soup. I don’t have a pressure cooker so I made this on top of the stove. I could not find dried cranberry beans, so I subbed red kidney beans.I also cut back on the oregano, used 1 tab...

My grandma, being from Italy made this. It's just awesome. The taste is fantastic. I made it myself and my family loves it.

Didn't have zucchini used more carrots and used regular pasta

This soup was good but I expected more after reading the 5 star reviews. I did make a few changes as recommended in a couple of reviews. I used Cannelli Beans instead of the Crandberry and back ...

Delicious, perfect cold weather soup! Made a few minor changes: Used drained canned cannelloni beans and diced butternut squash had on hand instead of pumpkin. Also and added a can of fire ...

Great recipe. Followed it exactly. The whole family loved it.

Wonderful. I made this for dinner and woke up the next morning thinking about it. I followed the recipe exactly.