This traditional brioche dough recipe makes delicious shapes and fillings. In this instance, the brioche is shaped like a pumpkin and flavored with cheese and pumpkin! It’s excellent as a centerpiece, for a Thanksgiving meal, or even as a present to make someone’s day!
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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)
Instructions
- 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.
- 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
| Calories | 356 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 11 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 1439 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was ok, like another reviewer I expected better based on ratings. It was too salty for my liking and otherwise a little flat, and as I was making it I couldn’t help but wonder where the garlic was in a Northern Italian dish but I stuck to the recipe. I love vegetable bean soups and it is nice to find this recipe for one using pumpkin and with a light colored broth, as so many are tomato based. I will make it again halving the salt and adding a couple cloves of minced garlic. Also for those commenting on too much oregano I can’t help but wonder if they are using dried which of course you would need to reduce the measure. I used the full 2tbsp fresh and it was a good amount for me.
Didn’t have zucchini used more carrots and used regular pasta
Wonderful. I made this for dinner and woke up the next morning thinking about it. I followed the recipe exactly.
This soup was good but I expected more after reading the 5 star reviews. I did make a few changes as recommended in a couple of reviews. I used Cannelli Beans instead of the Crandberry and back on the oregano. The taste was just average to me.
Delicious, perfect cold weather soup! Made a few minor changes: Used drained canned cannelloni beans and diced butternut squash had on hand instead of pumpkin. Also and added a can of fire roasted diced tomatoes. and cooked up regular elbow pasta, have no problem with gluten. Will be making this often. Thanks
Great recipe. Followed it exactly. The whole family loved it.
Delicious soup. I don’t have a pressure cooker so I made this on top of the stove. I could not find dried cranberry beans, so I subbed red kidney beans.I also cut back on the oregano, used 1 tablespoon, which worked for us. I did not add the elbow pasta, I cook it separate from the soup and add it to the bowl then add the soup. The aroma of this cooking was wonderful and made my kitchen smell so very good. Reminded me of my mom’s kitchen growing up..I did not add the cheese(dietary issues) Will definitely make this again. Thank you Buckwheat Queen for this delicious recipe. November 18/ 2018
Someone asked what cranberry beans are. I had to look them up. They can be substituted with pinto beans. I make a recipe similar to this and it is delish ! Im not sure about the amount of oregano though, that would be a bit to metallic of a taste for my liking. I will definitely try this recipe soon. here is a link to cranberry beans
Please tell me what cranberry beans are.
My grandma, being from Italy made this. It’s just awesome. The taste is fantastic. I made it myself and my family loves it.