THE RECIPE JOURNAL · Main Course
Gluten-Free Minestrone with a Northern Italian Autumn Twist
This hearty soup brings together the warm flavors of autumn with fresh, seasonal vegetables and gluten-free pasta for a comforting meal. Perfect for cozy nights, it’s a delicious way to enjoy Northern Italian-inspired cooking at home.
FROM THE KITCHEN • Gluten-Free Minestrone with a Northern Italian Autumn Twist
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the cranberry beans in plenty of cool water for at least 8 hours or overnight, then drain them well. While the beans soak, shred the carrot, yellow onion, celery, and red pepper using 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 cook it until it softens, about 3 to 5 minutes. Toss in the soaked beans, potatoes, diced carrots, zucchini, pumpkin, and some diced onion. Stir everything together and cook for a few more minutes until everything is warmed through.
02
Step 2
Next, sprinkle in the oregano, rosemary, and a bay leaf, stirring so the veggies get coated with the herbs and oil. Pour in enough broth to cover the vegetables by about an inch, then seal the lid and bring the pressure cooker up to pressure. Once it’s at pressure, cook for 10 minutes more. Let the pressure release naturally before opening the lid, which should take around 10 minutes.
03
Step 3
Give the soup a taste and add salt if it needs it. If you want to add pasta, pour in a bit more broth to make sure there’s enough liquid, bring it back to a boil, and cook the pasta right in the soup. Stir occasionally and cook until the pasta is tender but still has a little bite, about 8 minutes. If the soup gets too thick, just add a splash of boiling broth as you go.
04
Step 4
Serve the soup hot, topped with a sprinkle of minced hot pepper and plenty of freshly grated Parmigiano-Reggiano cheese. Enjoy!
Why you’ll love it
This soup is packed with fresh vegetables and hearty beans, making it both nutritious and satisfying. It’s naturally gluten-free and full of warm autumn flavors inspired by Northern Italy. Perfect for cozy evenings or when you want a comforting meal without heaviness.
How to serve
Serve this soup with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan or Pecorino cheese if you like. A side of crusty gluten-free bread or a simple green salad complements the meal nicely.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It keeps well in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; just thaw and reheat gently on the stove.
