Gluten-Free Northern Italian Autumn Minestrone
A minestrone soup will keep you warm on a chilly evening thanks to the addition of gluten-free pasta and traditional autumn flavors from Northern Italy.
Place cranberry beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight.
Drain.
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.