Category: Gluten Free Italian

Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

This post contains affiliate links. 

Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil, and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal!  I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

Print This Post Print This Post

Italian Skirt Steak Rolls

This is another bucket list recipe that I have had on the back burner.  It’s one of those dishes that is so easy to prepare but looks like you fussed for hours.  The little bundles of steak, prosciutto and cheese are amazing!

Skirt Steak Rolls may remind you of another bundled meat dish, Bracciole.  But while Bracciole is simmered in tomato sauce for hours on low heat, these Skirt Steak Rolls are cooked very quickly over high heat.

Was it difficult to make this recipe gluten free?  NO, because the ingredients have always been gluten free! 

When starting the gluten free diet, you may be tempted to throw away all your old cookbooks- don’t!  There are so many recipes that you have eaten all your life that were always gluten free or just need a change of one or two ingredients.  In time you will realize there are so many meals you can enjoy that are gluten free with no crazy ingredients to purchase!

This post contains affiliate links.

For this recipe I used an oven safe grill pan, to sear the steak rolls on the stove top and finish them in the oven.  One pan for easy cleanup!

Ingredients:

  • 1 lb. skirt steak
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • 3 oz. prosciutto
  • 2 oz. sliced provolone cheese cut into strips
  • ground pepper to taste

Preparation:

First gather your ingredients.  Mince the garlic and parsley and combine with 2 tbsp. olive oil.  Leave a few sprigs of parsley for garnish.

Lay the steak out on a cutting board covered with plastic wrap and trim away any white membrane or visible fat.

Cover the meat with another sheet of plastic wrap and pound to an even 1/4″ thickness.

Cut the steak into strips, 6-8″ long.

Spread the garlic mixture evenly over the steak.

Layer the steak with prosciutto slices and top with cheese.

Now roll each piece into a bundle and secure with toothpicks.  Refrigerate for 1 hour.

Preheat the oven to 350º and season the meat bundles with fresh ground pepper.  I don’t add salt, because the cheese and prosciutto have plenty of sodium.

Coat an oven safe grill pan with olive oil spray and heat to medium (you can also do this step on an outdoor grill).  Begin cooking the steak rolls in the hot pan, about 1 minute per side.

When you have some good color on the outside, transfer the pan into the oven to finish cooking.

Remove them when the internal temperature reaches 135º for medium (use a thermometer).  Tent with foil and rest 5 minutes before serving (temperature should reach 140º after resting 5 minutes).  The key to this recipe is not to overcook the meat.  A quick sear in a hot pan then finish it off in the oven, done.

Garnish with fresh parsley, and dinner is served.  I made a side of peas and a simple risotto.

Notes ♪♫  When choosing cold cuts, I look for gluten free brands like Boar’s Head or Primo Taglio.  When just a small amount of prosciutto is called for in a recipe like this one, it can be convenient (and safer) to purchase in a sealed 3 oz. package rather than having it sliced at the deli.

Print This Post Print This Post

Gluten Free Italian Wine Biscuits

This recipe is about a memory.  Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking.  Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven.  We would devour them still warm, when they had the consistency of a soft cookie.  Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly?  Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix.  Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too!  Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine.  My mother used eggs in hers.  I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour.  Although we call them biscuits, they are actually a shaped cookie.  The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes.  A tall order for gluten free!

This post contains affiliate links.

The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend.  So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits.  They got a big thumbs up from family and friends who sampled them!  Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down!  I decided to cut the recipe in half, and it was just the right amount for a small get together.  You can double it for a larger group or holiday baking.

Ingredients:

Plus . . . . . . . . . . . .

  • additional flour for dusting and rolling
  • 1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt.  Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time.  Roll each piece into a rope, about 1/2″ thick and 10″ long.  Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist.  My mother would simply form a round and pinch the ends together, that works too!  You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between.  Refrigerate for 1 hour before baking.  Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º.  Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes.  Cool in the pan 10 minutes then transfer to a rack.  Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days.  I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator.  Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up!  You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

Print This Post Print This Post

Veal Appetizer Meatballs

Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course.  Unlike their larger cousins, these tender little meatballs are just the right size to pop into your mouth!  You can make up a quick sauce for dipping or use a good gluten free jar sauce (I won’t tell!).

This post contains affiliate links.

Ingredients:

Sauce:

  • 1 can (28 oz.) tomato sauce
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. each Italian seasoning, basil, oregano, marjoram, sugar

Meatballs:

Preparation:

First, we’ll make an easy marinara sauce.  In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil.  When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center.  Let it toast for a minute before stirring it into the onions.

Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar.  Stir well, then cover and simmer for 30 minutes.

Next we’ll make the meatballs.  Combine the beaten egg and Italian seasoning.  In another bowl combine the bread crumbs and potato flakes.

Add the veal into the egg mixture and work it in with your hands.

Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.

Line a baking sheet with foil and mist with cooking spray.  Divide the veal into 12 portions and form small meatballs.  Arrange them on the baking sheet, leaving space in between.

Broil on high for 4-5 minutes per side, turning once.

After broiling, let the meatballs rest for 15 minutes at room temperature to set.  You can also make them a day ahead and refrigerate.

Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.

Enjoy them as an appetizer with extra sauce for dipping.  Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.

Notes ♪♫ I hope you enjoyed this post!  For more meatball recipes check out my traditional, dinner sized Italian meatballs and my Thanksgiving inspired Turkey meatballs.

Print This Post Print This Post

Gluten Free Chicken Tenders Saltimbocca

Saltimbocca is one of those restaurant classics that I have had on my recipe bucket list.  It can be made with chicken or veal; I’ve even had it as an appetizer with jumbo shrimp!  Today though, I’m keeping it simple.  I’m using chicken tenders, easy on the pocketbook and easy on the prep!  Each tender is wrapped in prosciutto with a beautiful fresh sage leaf tucked in.  The bundles are then simmered in a sauce made with shallots, chicken broth, lemon and wine.

The inspiration for this post was a beautiful pot of sage from my herb garden.  I’m really proud that I grew it from seed!

Fresh sage is really the star of this dish, really different than dried!  If you don’t have an herb garden look for it at the market.

This post contains affiliate links.

Ingredients:

  • 1 lb. chicken tenders, 5-6 pieces
  • fresh ground pepper
  • fresh sage leaves, whole plus 2 tbsp. minced
  • 6 slices of prosciutto, or 1 per tender
  • 2 tbsp. olive oil, divided
  • 1 shallot, chopped fine
  • 1 tsp. corn starch
  • 1/2 cup gluten free lower sodium chicken broth
  • 1/3 cup white wine (I used pinot grigio)
  • 2 tbsp. unsalted butter, divided
  • juice of 1/2 lemon
  • remaining half lemon, cut into wedges for serving

Preparation:

Line your counter with wax paper and lay out the prosciutto slices.  Place one whole sage leaf on the lower half of each slice.

Place one chicken tender on each sage leaf.  Sprinkle with the minced sage and fresh ground pepper.

Roll each into a bundle.

Heat a large nonstick skillet with 1 tbsp. each of butter and olive oil.  Place the bundles seam side down in the skillet and cook for about 8 minutes, turning halfway through.  See how searing the prosciutto has sealed the bundles, no toothpicks or twine needed!

Transfer the tenders to a platter while you make the sauce.

Add 1 tbsp. of olive oil to the skillet and stir in the shallots.  Cook for 1 minute.  Whisk in the corn starch for about 30 seconds.  Stream in the broth and the wine.  Bring to a simmer, then finish with the butter, lemon juice and parsley.  When the butter has melted, return the chicken to the skillet.  Toss with the sauce, then cover and cook several minutes longer to heat through.

Transfer to a serving dish and spoon sauce over the top.  Garnish with fresh sage and lemon wedges.

I served it with roasted potato slices and sugar snap peas.  So simple and delicious!  This recipe is proof you can still enjoy traditional Italian favorites on the gluten free diet!

Notes ♪♫ Since the prosciutto in this recipe has plenty of salt, I did not add more to the recipe.  If you aren’t limiting sodium, then sprinkle away! 

Print This Post Print This Post

Gluten Free Veal Piccata

I wrote this post a few years ago, when we finally went out to dinner after many long months of staying home during the Covid pandemic.  Of course I chose a restaurant with gluten free options, in fact most of the menu could be made gluten free upon request.  I ordered the Veal Piccata, and it was SO good!  I enjoyed every single bite, so much in fact that I decided to recreate that meal at home.  Here is my version and I dare say it was just as good as the restaurant!

I am fortunate to live in an Italian neighborhood, where thin sliced veal cutlets are readily available at local markets.  This is a huge time saver, since I did not have to pound the cutlets to the right thickness.  Look for veal cutlets that are 1/4″ thick, or you can place them between 2 sheets of plastic wrap and pound them with a meat mallet.  If veal is not available where you live or just not in your budget, you can make this recipe with chicken.

4 Servings

This post contains affiliate links.

Ingredients:

  • 16 oz. thin sliced veal cutlets
  • 1/4 cup white rice flour
  • fresh ground pepper
  • 2 tbsp. olive oil + more as needed
  • 1/2 cup gluten free chicken stock
  • 1/4 cup white wine (I used pinot grigio)
  • 1 lemon, divided use
  • 4 tsp. capers
  • 1 tbsp. butter
  • 1 tbsp. fresh Italian parsley

Preparation:

Divide the lemon in half, cut one half into slices for serving and reserve the other half for its juice.

Pat the cutlets dry.  Dredge them in rice flour, shaking off the excess.  Season with fresh ground pepper.

Heat olive oil in a large nonstick skillet.  Cook the cutlets 2 minutes per side in a single layer.  Cook in 2 batches if needed.

Set the cutlets aside on a serving platter while you make the sauce.  Add the stock, wine and lemon juice to the skillet and bring to a boil.  Simmer 1 minute, then add the capers, parsley and butter.

Stir to cook 1 minute longer, then return the veal to the pan and heat through, turning once.

Plate the cutlets and spoon some of the pan juices over the top.

Serve with lemon slices.

Notes ♪♫ I copied my restaurant meal right down to the sides.  We had roasted potato wedges and garlic green beans.  I’m so glad I did!  This recipe is perfect for date night or when you want to treat yourself to something special.

Print This Post Print This Post

Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes?  When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients.  I used chicken tenders to keep prep to a minimum.  A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor.  I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

This post contains affiliate links.

4 Servings

Ingredients:

Preparation:

Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil.  Cook the fettuccine according to package directions.  Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil.  Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette.  Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet.  Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree.  Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine.  I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

Print This Post Print This Post

Bracciole

Once upon a time, three generations of my Italian family would gather around the table every Sunday afternoon for the traditional Italian Sunday Dinner.  Antipasto, Italian bread, macaroni, meatballs and sausage were Sunday staples at our house, but every so often my mother would make a special treat.  Thin slices of beef were rolled and stuffed with prosciutto, cheese, garlic and breadcrumbs, then tied in a bundle and simmered all morning in a rich tomato sauce.  It’s called Bracciole.  If you grew up in an Italian family like I did, you no doubt had a mother or grandmother who made this popular braised dish.

For me, the recipe brings back long ago memories of that huge pot simmering on the stove and our family, parents and grandparents all having Sunday dinner together.

Cuts of meat suitable for Bracciole include flank steak, top round, bottom round, or veal.  If you are lucky enough to live near an Italian market, you can purchase thin slices of beef cut specifically for making Bracciole.  If not look for a top round or flank steak that you can pound thin.

4-6 Servings, can be doubled or tripled for a large family

This post contains affiliate links.

Ingredients:

  • 5-6 thin slices of top round, or about 1 lb. top round, bottom round or flank steak
  • salt and pepper to taste
  • thin slices of prosciutto, you will need one slice per bundle
  • grated cheese (use Romano or Parmesan)
  • 5 minced garlic cloves, divided use
  • gluten free Italian seasoned breadcrumbs
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • 1/4 cup beef broth
  • 2 tbsp. gluten free tomato paste
  • one large (28 oz.) can or 2 medium (14.5 oz.) of gluten free tomato sauce
  • 1/2 tsp Italian seasoning
  • 1 tsp basil
  • 1 tsp oregano
  • fresh parsley or chives, for garnish (optional)

Preparation:

If you purchased one large cut of meat, you will need to pound it to an even thickness of 1/4″ using the flat side of a meat mallet.  Trim any visible fat and place the meat between 2 sheets of plastic wrap.  Starting in the center, begin pounding it as thin as possible without tearing.  I was able to get mine pre-cut from the market, a real time saver!  Prepare your work area by lining your cutting board or countertop with parchment or plastic wrap.  Lay out the meat slices.

Season the beef with salt and pepper, then layer with a slice of prosciutto.  Sprinkle each with about 1 tbsp. gluten free Italian breadcrumbs, 1 tbsp. grated cheese and 1/2 tsp. of the minced garlic.

Starting at the narrow end, roll up the meat into bundles.

Secure each bundle with cooking twine or toothpicks (twine is more secure but toothpicks are easier to remove).

Heat a Dutch oven or use a deep, heavy skillet with a cover.  Coat the bottom with olive oil and begin browning the meat on all sides.

Don’t crowd the pan, brown the meat in batches if needed.

Remove the meat, keeping the pan on low heat.

Add the wine and deglaze the pan, using a spatula to scrape up those delicious, browned bits.

Add the tomato paste, beef broth, remaining garlic and herbs.

Stir it all together and continue cooking over low heat to make a reduction.  Doesn’t that look good?

When most of the liquid has evaporated, add the tomato sauce, along with the meat bundles.

Cover and cook on lowest heat for 3 hours.  Use a simmer mat if you have one (highly recommended!) to keep the sauce from burning at the bottom of the pan.

Serve alongside your favorite gluten free pasta, with extra sauce and grated cheese.  Garnish with fresh parsley or chives.  Don’t forget to remove the twine and toothpicks!

Notes ♪♫ Is Bracciole gluten free?  Except for the breadcrumbs, yes.  I used Aleia’s gluten free breadcrumbs and of course I checked the labels on my tomatoes, cold cuts, grated cheese, etc.  Other than that, I followed my mother’s recipe exactly.  Proof once again that many of your old family favorites can still be enjoyed by changing just an ingredient or two!

Print This Post Print This Post

Gluten Free Chicken Parmesan

At the beginning of my gluten free journey, one of my first successful home cooked meals was a personal favorite of mine, Chicken Parmesan.  I am Italian so this was a big deal!  In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic comfort food that tastes just like the one you remember!

Serving size, 1-2 cutlets per person

This post contains affiliate links.

Ingredients:

  • thin sliced boneless chicken breast, 6 oz. per serving
  • white rice flour
  • 1 egg + 1 tbsp. water
  • Tuscan seasoning
  • gluten free seasoned Italian breadcrumbs (I recommend Aleia’s)
  • olive oil
  • marinara sauce, jar or homemade
  • shredded cheese (mozzarella, parmesan, fontina, gruyere)
  • Italian parsley for garnish

Preparation:

To save time, I bought thin sliced chicken breast.  For thicker cuts, you will need to place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet.  Cut into 6 oz. serving portions.

Before you get started with the chicken, preheat the oven to 350º.  Stir together a small batch of marinara sauce.  I used a 29 oz. can of tomatoes, 3/4 cup diced onion, 1 minced garlic clove, 1 tsp. brown sugar, 2 tsp. basil and 1 tsp. oregano.  You can of course just warm up some jar sauce (I won’t tell 😉 ).

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs.  Sprinkle the rice flour and egg with seasoning.

Heat 2 tbsp. olive oil in a large non-stick skillet.  Pat each piece of chicken in the seasoned flour.  Next, dip the floured chicken in the egg, shaking off the excess.  Finally, roll in the breadcrumbs, turning to coat both sides.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven.  Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese.  While mozzarella is traditionally used in this recipe, you can use any cheese you prefer.  I love gruyere or fontina cheese, for their mild flavor and superior melting characteristics.

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

I made Jovial Caserecce brown rice pasta, and it was delicious!  Confession, all the while I was cooking, I had my eye on the biggest piece of chicken, and I finished every bite!

When I made this for company, no one knew it was gluten free.  Mum’s the word!

Notes ♪♫ Plain white rice flour works better than gluten free all purpose flour in this recipe.  Don’t use a flour blend that contains gum, as the breading may turn out soggy.  Also, some prepared sauces, seasoning mixes and even grated cheese may contain hidden gluten, always check the ingredient labels!

Print This Post Print This Post

Gluten Free Pasta e Fagioli

Today I’m making Pasta e Fagioli, a favorite on the menu of Italian restaurants everywhere.  Of course, for those of us with Celiac disease, ordering any type of soup at a restaurant is not an option, or at best a roll of the dice.  Luckily, most soups are easy to recreate at home!  Especially when most of the ingredients are naturally gluten free, just be sure and check the labels!  And as I always say, don’t shy away from cooking with beans.  The Navy beans that I used in this soup are especially easy to work with and always turn out great.  You can of course use canned beans, I won’t tell!

8 – 10 Servings

This post contains affiliate links.

Ingredients:

  • 1 cup (dry) Navy beans
  • 2 gluten free Italian sausage links
  • 3/4 cup sweet onion, finely chopped
  • 3/4 cup celery, finely chopped
  • 3/4 cup carrot, finely chopped
  • 4 garlic cloves, minced
  • 2-3 tbsp. olive oil
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 cup white wine (optional but good)
  • 1 can (14.5 oz.) gluten free diced tomatoes, pulsed in chopper
  • 3 cups gluten free beef stock
  • 1-1/2 cups gluten free chicken stock
  • 1 cup gluten free Ditalini pasta

Preparation:

Start the soup the night before, by soaking the navy beans overnight. Always look them over for any foreign material (i.e. errant grains that may sneak in or even a pebble!).  I also rinse them in a colander under cold water to minimize any trace gluten residue, then place in a small sauce pan with cold water, cover and let them stand until morning.  The next day, drain and rinse again, then return to a clean pot.

Add cold water, cover and place on a very low simmer for 2 hours.

Next, get the other ingredients ready.  We’ll be making a Soffritto (a flavor base composed of sautéed carrots, celery, and onion that forms the foundation of so many Italian recipes), so the veggies need to be finely minced.  I used my electric chopper to make the prep work super fast and easy.

I used about 1/2 of a medium sweet onion, 3 med stalks of celery and 1 large carrot.  You will have about 3/4 cup of each, don’t worry, it doesn’t have to be precise: wink:  Mince the garlic and set aside.

In a stock pot or Dutch oven, heat 2 tbsp. of olive oil.  Remove casings from the sausage and add to the pot.  I used Open Nature Italian Chicken Sausage.  Brown the sausage then cut into pieces and continue cooking through, about 3 minutes.

Remove sausage from the pan, reserving any leftover oil.  Cool slightly and add to the chopper.  Pulse a few times to break up the meat.

In the same pan, add another tbsp. of olive oil and 1/4 tsp. red pepper flakes.  Stir 30 seconds to intensify their flavor.

Next add the minced garlic, stir and cook for 1 minute.

Now add the carrots, celery and onion to make the Soffritto.  Stir frequently for 2 minutes, you will see the veggies begin to break down and release their liquid.

Add back the chopped sausage along with the white wine (if using).  Stir together and cook 2 minutes.

Place the diced tomatoes in the chopper and pulse a few times.  Stir the tomatoes into the pot, along with the beef stock, chicken stock, sage and thyme.

Add the drained, cooked beans.  Cover and simmer on low heat for 45-60 minutes.

Finally, cook the Ditalini separately in salted water, drain and add to the soup.  (Note, you may see recipes where the pasta is cooked directly in the soup, but I find that gluten free pasta works best when cooked separately.)

Garnish with parsley and serve with grated cheese (optional) and a thick slice of gluten free bread.

Notes ♪♫ I was especially happy to find Le Veneziane Gluten Free Ditalini pasta, traditionally used in this soup.  You can use any small, gluten free pasta or break up any gluten free pasta into small pieces.

Print This Post Print This Post