This hearty soup is packed with fresh vegetables and cozy autumn flavors, making it perfect for chilly days. It’s naturally gluten-free and easy to customize, bringing a taste of Northern Italy straight to your kitchen.
Start by soaking the cranberry beans in a large bowl, covering them with a few inches of cool water. Let them soak for at least 8 hours or overnight, then drain. While the beans soak, shred the carrot, yellow onion, celery, and red pepper in a food processor to make a flavorful sofrito.
Heat some oil in a large pressure cooker over medium-high heat, then add the sofrito and sauté until everything softens, about 3 to 5 minutes. Toss in the soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Stir everything together and cook for a few more minutes to warm it all up. Sprinkle in the oregano, rosemary, and bay leaf, stirring well so the herbs and oil coat the veggies nicely.
Pour in enough broth to cover the vegetables by about an inch. Seal the pressure cooker and bring it up to pressure, which should take around 10 minutes. Once it’s at pressure, cook for another 10 minutes. When the time’s up, let the pressure release naturally before opening the lid—it will take about 10 minutes.
Give the soup a taste and add salt if it needs it. Add a bit more broth to make room for the pasta, then bring the soup back to a boil. Stir in the pasta and cook until it’s tender but still has a little bite, about 8 minutes, stirring occasionally. If it looks like it’s drying out, add a splash of hot broth as it cooks.
Serve the soup in bowls and finish each one off with a sprinkle of minced hot pepper and plenty of Parmigiano-Reggiano cheese on top. Enjoy!
- Use seasonal vegetables like squash and kale for the best fall flavors.
- Rinse canned beans well to reduce sodium and improve taste.
- Simmer the soup gently to allow the flavors to meld without overcooking the vegetables.
This soup is warm and comforting, perfect for chilly fall days. It’s packed with fresh vegetables and hearty beans, making it both nutritious and satisfying. Plus, it’s naturally gluten-free without sacrificing any traditional flavors.
Serve the soup with a drizzle of good quality olive oil and a sprinkle of grated Parmesan cheese if you’re not avoiding dairy. A side of gluten-free crusty bread or a simple green salad complements it nicely.
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days and also freezes beautifully for up to 3 months. Reheat gently on the stove, adding a splash of water if it thickens too much.
