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Rating: 4.58 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
8 hrs 10 mins
total:
9 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.

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  • 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.

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

356 calories; protein 12.5g; carbohydrates 57.6g; fat 9.4g; cholesterol 3.3mg; sodium 1438.6mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2018
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 oregano though that would be a bit to metallic of a taste for my liking. I will definitely try this recipe soon. here is a link to cranberry beans Read More
(7)

Most helpful critical review

Rating: 3 stars
12/01/2018
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 on the oregano. The taste was just average to me. Read More
(1)
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/15/2018
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 oregano though that would be a bit to metallic of a taste for my liking. I will definitely try this recipe soon. here is a link to cranberry beans Read More
(7)
Rating: 5 stars
11/15/2018
Please tell me what cranberry beans are. Read More
(5)
Rating: 5 stars
11/15/2018
My grandma being from Italy made this. It's just awesome. The taste is fantastic. I made it myself and my family loves it. Read More
(2)
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Rating: 5 stars
11/20/2018
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 tablespoon which worked for us. I did not add the elbow pasta I cook it separate from the soup and add it to the bowl then add the soup. The aroma of this cooking was wonderful and made my kitchen smell so very good. Reminded me of my mom s kitchen growing up..I did not add the cheese(dietary issues) Will definitely make this again. Thank you Buckwheat Queen for this delicious recipe. November 18/ 2018 Read More
(2)
Rating: 3 stars
12/01/2018
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 on the oregano. The taste was just average to me. Read More
(1)
Rating: 5 stars
11/20/2018
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 roasted diced tomatoes. and cooked up regular elbow pasta have no problem with gluten. Will be making this often. Thanks Read More
(1)
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Rating: 5 stars
12/10/2018
Didn't have zucchini used more carrots and used regular pasta Read More
(1)
Rating: 5 stars
11/19/2018
Great recipe. Followed it exactly. The whole family loved it. Read More
(1)
Rating: 5 stars
09/18/2019
Wonderful. I made this for dinner and woke up the next morning thinking about it. I followed the recipe exactly. Read More