![](https://cdn.statically.io/img/www.allrecipes.com/thmb/jx9l8Obk7eu4NktA6IpZrUBsZdI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5845238-d9b0645669f04565bf9fc9a6ea41a612.jpg)
Ingredients
-
1 cup dried cranberry beans
-
1 medium carrot
-
1 small yellow onion
-
1 stalk celery
-
½ small red bell pepper
-
¼ cup olive oil
-
15 ounces potatoes, peeled and diced
-
12 ounces diced carrots
-
12 ounces zucchini, diced
-
10 ounces fresh pumpkin, diced
-
4 ounces diced yellow onion
-
2 tablespoons chopped fresh oregano
-
1 tablespoon minced fresh rosemary
-
1 bay leaf
-
8 cups vegetable broth, divided
-
1 tablespoon salt
-
6 ounces gluten-free elbow pasta
-
1 fresh hot pepper, minced
-
6 tablespoons finely grated Parmigiano-Reggiano cheese (Optional)
Directions
-
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.
-
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.
-
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.
-
Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.
Cook's Notes:
If you can get fresh cranberry beans, you may skip the soaking time. Use 3 cups fresh beans in place of the 1 cup dried.
Cranberry beans also called borlotti beans can be substituted with pinto beans.
Nutrition Facts (per serving)
356 | Calories |
9g | Fat |
58g | Carbs |
13g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 356 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 2g | 9% |
Cholesterol 3mg | 1% |
Sodium 1439mg | 63% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 11g | 40% |
Total Sugars 9g | |
Protein 13g | 25% |
Vitamin C 46mg | 51% |
Calcium 144mg | 11% |
Iron 3mg | 16% |
Potassium 1026mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.