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.

Step: 1

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

Step: 2

Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.

Step: 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.

Step: 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.

Step: 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.

Step: 6

Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

Per Serving: 356 calories; protein 12.5g; carbohydrates 57.6g; fat 9.4g; cholesterol 3.3mg; sodium 1438.6mg.

The name of “stew” can process to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.