Ingredients
- A single portion of dried cranberry beans
- A carrot of medium size
- A petite yellow onion
- A single stalk of celery
- Half of a tiny red bell pepper
- A quarter portion of olive oil
- Potatoes, peeled and cut into cubes, weighing 15 ounces
- Carrots, diced and amounting to 12 ounces
- Zucchini, diced and totaling 12 ounces
- Fresh pumpkin, diced and weighing 10 ounces
- Yellow onion, diced and measuring 4 ounces
- Fresh oregano, finely chopped to 2 tablespoons
- Fresh rosemary, minced to 1 tablespoon
- A solitary bay leaf
- Separated into 8 portions of vegetable broth
- A tablespoon of salt
- Elbow pasta that is gluten-free, weighing 6 ounces
- A fresh hot pepper, minced
- Optionally, finely grated Parmigiano-Reggiano cheese can be used, amounting to 6 tablespoons
Step 1
Begin by placing cranberry beans in a large container and covering them with cool water, allowing them to soak for 8 hours to overnight. After soaking, remember to drain the beans thoroughly.
Step 2
For the next step, use a food processor to finely shred a combination of carrots, yellow onion, celery, and red pepper, creating a flavorful sofrito mixture that will enhance the dish.
Step 3
In a 7-quart pressure cooker, heat up some oil over medium-high heat. Add the sofrito mixture and sauté until it becomes soft and fragrant, which should take around 3 to 5 minutes. Then, introduce the soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until everything is nicely heated through, for an additional 3 to 5 minutes. Remember to add oregano, rosemary, and a bay leaf to infuse the vegetables with delightful flavors.
Step 4
To ensure the vegetables are well-covered, pour in enough broth to reach about an inch above them. Seal the pressure cooker lid and bring it up to pressure, which typically takes around 10 minutes. Let it cook for an additional 10 minutes after the first whistle blows.
Step 5
Once the pressure has naturally released and you've removed the lid, take a moment to taste the soup and adjust the salt levels as needed. If you find the need to cook pasta in the soup, add more broth and bring it to a boil before incorporating the pasta. Stir occasionally and cook until the pasta is tender yet slightly firm to the bite, usually around 8 minutes. Feel free to pour in more boiling broth if required during the cooking process.
Step 6
Finally, serve the delicious soup in bowls and garnish with minced hot pepper and a generous sprinkle of Parmigiano-Reggiano cheese for an added touch of flavor and richness. Enjoy your flavorful and hearty meal!
Extra Tips & Suggestions
- 1. Utilize Mason jars to store leftover soup for an easy grab-and-go meal option.
- 2. Freeze extra soup in silicone muffin trays for individual servings that can be easily popped out when needed.
- 3. Use reusable silicone bags to store chopped vegetables and beans in the freezer for quick additions to future batches of minestrone.
Reviews
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