Category: Soups Stews and Chowders

My Mother’s Chicken Escarole Soup

A family tradition, I have made this soup for Thanksgiving dinner going on 30 years.  It is inspired by the soup my mother always made for the holidays when we were growing up.  Over the years I’ve added a few extra touches that make it my own, and most recently it has been adapted to be gluten free.  This recipe serves a crowd so you will have plenty for your family dinner plus leftovers.  Of course, you can easily cut it in half (photos are for a half recipe) but I promise you are going to want leftovers!

Serves 20-25.

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Ingredients:

  • 4-5 Chicken Leg Quarters (or you can use drumsticks and/or thighs)
  • 2 Sweet Onions
  • 1 lb. bag of Carrots
  • 1 bag Celery 
  • 2 Tbsp Olive Oil, divided
  • Salt & Pepper
  • 2 Bay Leaves
  • 1 cup gluten free beef stock (optional but very good)
  • 2 cartons (32 oz.) gluten free chicken broth
  • 2 tbsp. cornstarch
  • 1 tsp. Sage
  • 1 tsp. Thyme
  • 4 Garlic cloves, minced
  • Generous pinch of Saffron
  • 1″ knob of fresh Ginger root, minced
  • 1 head Escarole, trimmed and washed
  • 12 oz. gluten free soup pasta
Get it here!

Preparation:

2 Days Before:

In a large stockpot brown the chicken in 1 tbsp. olive oil, about 5 minutes each side.  Do it in batches so that each piece gets evenly browned.  Remove chicken from the stockpot, pour out the fat and wipe clean.  Return chicken to the pot and add 2 carrots, 2 celery stalks, and 1 medium onion, quartered.  Add ½ tsp pepper and 2 bay leaves.  Cover with water, bring to a boil then lower the heat, cover and simmer for at least 3 hours.

Transfer the chicken to a cutting board or plate.  It should be falling off the bone tender.  Discard the bones and skin and chop the meat into bite size pieces.  Refrigerate the chicken in an airtight container until the day of serving.  Let the stock cool to room temperature then refrigerate overnight.

1 Day Before:

Remove the stock from the refrigerator and skim all fat from the top.  Discard the bay leaves and all of the vegetables.  Strain the chicken stock through a fine mesh sieve, or colander double-lined with cheesecloth into a clean bowl or measuring cup.

Dice 6-8 carrots, 6-8 celery stalks, and one large onion.  Try to cut the pieces to approximately the same size.

In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil.  Season with salt and pepper.

Add the strained chicken broth, and the beef stock (you won’t taste the beef, but it really does add another level of flavor to chicken soup).  Top with more chicken broth as needed.

Mince 6-8 garlic cloves, and all of the ginger root (about 2 tbsp.).  Add to the pot with one large pinch of saffron threads, 1 tsp. each of ground sage and thyme, and salt to taste.

Cover and simmer on low 2 more hours.

Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly.  To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.

When the soup is done, turn off the heat and add the escarole to the pot.

Escarole cooks quickly, and the residual heat is enough to wilt the leaves.  Stir well, cover the pot and let it cool to room temperature.  Refrigerate overnight.

Day of Serving:

Gradually warm the soup on low heat.  Ladle 1 cup of broth into a small saucepan and whisk with 2 tbsp. corn starch.  Once it has thickened, add the cornstarch mixture back into the soup and stir to combine.  Add back all of the reserved chicken meat to the pot.  Do not let it come to a boil or the chicken will shred into ribbons!  In a separate pan cook ¾ lb. of gluten free soup pasta such as orzo or ditalini according to package directions.  I was really lucky to find gluten free Acini de Pepe, the traditional pasta used in this soup.

Drain and rinse the cooked pasta and add it to the soup.  Taste to see if more salt or pepper is needed and keep warm until ready to serve.  Serve with grated cheese and a drizzle of extra virgin olive oil.

As I make this soup each year it brings back childhood memories of my Italian family gathered around the holiday table.  Start your own family tradition with this wonderful soup that is sure to become a favorite part of your special meal.

The Lazy Gastronome

 

Notes: ♪♫ Gluten free soup pasta is not readily available where we live.  If you are struggling to find a gluten free pasta for your holiday soup, here are a few links that I hope you find helpful!  Use what you have and don’t be afraid to improvise.  Whenever I buy gluten free pasta, I save the little broken pieces in the bottom of the box and use them for soup!

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New Year’s Day Lentil Soup

It is an Italian tradition to ring in the New Year with Lentil Soup.  Lentils symbolize coins and represent good luck and prosperity!

The base of this soup is often made with the ham bone that is leftover from Christmas dinner.  But what if you didn’t cook a ham?  We decided to forego the Spiral Ham this year in favor of a pork roast.  Ham is high in sodium and we did not want to be eating it for days.

So for this soup, I decided to go a different route, back to our Thanksgiving dinner when I made several containers of rich, golden Turkey Stock.  I added some finely chopped ham steak at the end and it came out delicious!

Best of all, this soup has no pasta and most of the ingredients are naturally gluten free!  Happy New Year and Buon Anno from My Gluten Free Cucina!

6-8 Servings

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Ingredients:

  • 1 medium sweet onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • olive oil
  • 2 cups gluten free beef broth
  • 2 cups gluten free chicken or vegetable broth (I used one of each)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 bay leaf
  • ground pepper
  • 1-1/2 cups of homemade stock (turkey, chicken, or ham)
  • 16 oz. bag green lentils
  • 8 oz. boneless smoked ham steak

Preparation:

Prep the veggies and dice them all the same size.  Heat olive oil in a 4 qt. soup pot.  Add the veggies and stir to coat with oil.  Cook for 5 minutes until they begin to soften.

Add the broth, stock and seasonings.  Bring to a simmer.

Thoroughly rinse and inspect the lentils, taking care to pick out any odd grains (like barley) that may have snuck in.

Add the lentils to the pot, cover and simmer on low heat for 45 minutes.

Partially puree the soup with a stick blender.  Be sure to pull out the bay leaf first!  Chop the ham into fine dice and add to the soup at the end of cooking (the ham should be fully cooked).

This soup is stick to your ribs thick!  If you would like to thin it out a bit, you can add more broth.

Notes ♪♫ Notice I don’t list salt in the ingredients?  We are limiting salt in our diets, and I used unsalted ingredients (including the broth) all the way through except for the ham.  That 8 oz. ham steak has 1893 grams of salt ????, more than enough to flavor an entire pot of soup!  And just to put it in perspective, we will have 8 servings from this pot, so that is 237 grams per serving.  Whew!  Of course, if salt is not an issue you can make a stock from your leftover ham bone, it’s a great way to use up every bit of goodness from that holiday meal!

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Kale Soup with Linguica

When temperatures are dropping, nothing hits the spot like a bowl of hot soup.  Chase away the chills with this hearty Portuguese inspired soup that is gluten free and delicious.  Kale of course is the star of this dish, along with Linguica, red beans and Yukon gold potatoes.

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Ingredients:

  • 2 tbsp. olive oil
  • 1 sweet onion, diced
  • 2 medium carrots, peeled and diced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 8 oz. gluten free Linguica, sliced into coins
  • 1 cup gluten free chicken stock
  • 32 oz. carton gluten free chicken broth
  • 4 small Yukon gold potatoes, diced
  • 1 tsp. thyme
  • 1 tsp. sage
  • salt and ground pepper, to taste
  • 15.5 oz. can red kidney beans, drained and rinsed
  • 1 bunch kale, center stem removed and chopped

Preparation:

First organize your ingredients.  Chop the veggies into even dice and cut sausage into coins.  Rinse the kale and remove the tough center stems.  Chop and rinse again before adding to the pot.

Heat olive oil in a stock pot, and stir in the onions, carrots and garlic.  Season with salt and pepper and cook 2 minutes.

Make a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir it into the vegetables.

Add the Linguica, stir and cook for 5 minutes.

Add the potatoes, chicken stock, broth, sage, thyme and a few grinds of fresh ground pepper.  Simmer 20 minutes.

Drain and rinse the beans and add them to the pot.  Simmer 10 minutes, then partially puree the soup with a stick blender.  I like to see some chunks of veggies, meat and beans so I just gave it a few pulses.

Add all of the kale, it looks like a lot but it will cook down.

Stir well then cover and simmer 20 minutes longer.

This hearty soup is one of my favorites, and it is filling enough for lunch or a light dinner!

Notes ♪♫ Linguica is a lean Portuguese sausage that is milder than the Chourico typically used in Kale Soup.  Use either one, or a combination.  In this recipe I used Gaspar’s Linguica.  When shopping for prepared meats, chicken broth and stock, always check labels for gluten containing ingredients.

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Gluten Free Turkey Mushroom Soup

Turkey Mushroom Soup is on the menu at our house this week!  The base for this soup is a delicious stock that I make every year with the remnants of our Thanksgiving turkey.  This rich, golden goodness adds great depth of flavor to soups and stews.  Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

  • 2 cups homemade turkey stock
  • 6 cups turkey or chicken broth, homemade or store bought
  • 1 medium sweet onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 tbsp. olive oil, divided
  • 2 garlic cloves, minced
  • 1/2 tsp. thyme
  • 1/2 tsp. sage
  • salt and fresh ground pepper
  • pinch of saffron threads
  • 1 pkg. cremini or white button mushrooms, sliced
  • 2 cups leftover diced turkey or chicken, reserved from another meal
  • 1 cup uncooked wild rice blend

 Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil.  Add the carrots, onion and celery and cook for several minutes, stirring occasionally.  Season with salt and pepper.  Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings.  Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil.  Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low.  Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

I have made this recipe several times now and everyone loves it.  In fact, it is now a winter tradition.  So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth?  Yes, there is!  A broth is made with meat and/or vegetables simmered together.  A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted.  Broth is a clear liquid, while stock has a thick, gelatinous consistency.  Learn more here.

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Turkey Stock

Look at this turkey stock!  It’s the pot of liquid gold at the end of our Thanksgiving rainbow!  An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of it’s goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews?  Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

  • leftover turkey carcass (bones with a bit of skin and meat attached)
  • 2 onions, peeled and cut into large chunks
  • 4 celery stalks, cut into large chunks
  • 4 large carrots, peeled and cut into large chunks
  • 2 bay leaves
  • 1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º.  Roasting the bones creates an extra layer of flavor.  It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.  

Add the roasted bones and vegetables with enough water to cover (about 10 cups).  It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work.  Cover and cook on low for 18 hours.  I timed mine so that it would simmer overnight, from 4:00pm to 10:00am.  Look at that color!  

Pick out as many of the bones and vegetables as you can, and discard.  

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight.  The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.  

Divide the stock into containers to use or freeze for later.  Here’s a peek at my soon to be freezer stock!  I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles.  It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.  

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer.  Once things calm down you can make it at your leisure.  

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Butternut Squash and Pear Soup

How many soup recipes can you prepare in under an hour?  Well here’s one that you will want to pin for the holidays!  It’s elegant enough for your Thanksgiving table and quick enough to prepare after work.  The butternut squash and pear combo is complemented by just the right amount of onion and garlic, the perfect balance of sweet and savory.  Celebrate the season with a comforting bowl of soup that is good for you!

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About 6 Servings 

Ingredients:

  • 32 oz. carton (4 cups) gluten free chicken broth
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 cup onion, diced
  • 1/4 tsp. turmeric
  • 1 tbsp. grated fresh ginger (or 1/2 tsp. powdered)
  • 1 clove garlic
  • 1 tsp. sea salt
  • fresh ground pepper to taste (about 1/2 tsp.)
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 pears (I used Bosc), peeled and cubed
  • 1/2 tbsp. gluten free Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup half & half (optional)

Preparation:

In a Dutch oven or 4-quart stock pot, sauté the onions and garlic in olive oil and butter.  Add the remaining ingredients through sugar, and simmer until the squash is soft.

Remove from heat and puree with a stick blender.  If you like, stir in a drizzle of half & half for a smooth, creamy finish.

That’s it!  Serve with a simple garnish of fresh herbs.  So pretty and festive.

Special thanks to my cousin Donna for this recipe that has become a holiday tradition ♥

Notes ♪♫  Most of the ingredients in this recipe are naturally gluten free.  I used Swanson brand chicken broth, and Lea and Perrins Worcestershire sauce.

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Gluten Free Beef Stew

I have been making this beef stew for many years, decades in fact.  It’s a hearty meal simmered all day in the crock-pot, a real family favorite!  Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.

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Ingredients:

  • 1 lb. choice stew beef, cubed
  • 2-3 extra large carrots, peeled and cut into thick coins
  • 2 russet potatoes, skin on and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 package crimini mushrooms, cut into quarters
  • 3 garlic cloves, minced
  • salt and pepper
  • olive oil
  • 1 can gluten free cream of mushroom soup
  • 1 cup red wine
  • 1 tsp. dry basil
  • 2 bay leaves
  • fresh Italian parsley

Preparation:

Before preparing any recipe I always go over the ingredient list to check for gluten.  Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free.  In this recipe, I have always used a can of cream of mushroom soup.  Since many canned soups contain gluten, I shopped around before making my stew and found this one.  It’s certified gluten free!

 

Now, let’s get started on the recipe.  Set up your crock-pot, and a large stainless steel skillet (not non-stick).  Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning.  This can be the difference between a mediocre stew and a great one.  Whisk together the wine, cream of mushroom soup and dried basil.

Next, begin browning the ingredients in a small amount of olive oil.  Start with the beef.

Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid).  I did my beef in 2 batches.

Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.

Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!

Pour the liquid into the crock-pot and add more olive oil to the skillet.  Begin browning the veggies, a few minutes each starting with the onions.

Continue with the mushrooms, followed by the potatoes and carrots.

As you brown the veggies, season with salt and pepper, and layer them in the crock-pot.  Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.

Stir well, then cover and cook on low for 8 hours.  Tick-tock.

 

Halfway through, stir the ingredients again.  Looking good.

After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies.  Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes ♪♫  I used Health Valley Cream of Mushroom Soup in this recipe.  I love that it is both gluten free and organic, but when I have time I also make my own Mushroom Soup from scratch.  You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.

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Gluten Free Oyster Crackers

Oyster Crackers.  Those cute little soda crackers that restaurants give you with chowder and soup.  Some are round and some are hexagon shaped.  Yes, they are off limits on a gluten free diet.  So today I’m making my own gluten free version, at home, from scratch!

Gluten free dough can be finicky to work with so I opted for the diamond shape, which is easy to cut.  The dough will be sticky and handles like pie dough.  The trick is to keep it cold.  Here’s how to make it…

~8 servings 

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Ingredients:

Preparation:

Cut the butter into small pieces and refrigerate it (keep it cold) while you gather the other ingredients.  Cut 2 sheets of parchment paper to size for 2 cookie sheets (half sheet pans).  Pre-heat the oven to 375º.

Whisk together the dry ingredients and place in small food processor or mini chopper with the butter.  Pulse a few times, then add the water to form a coarse dough.

It will look shaggy, like pie dough but should hold together when you give it a squeeze.

Press the dough into a ball, wrap it in plastic wrap and let it rest for 10 minutes at room temperature.

Divide the dough ball in half.  If it is too crumbly to handle, mist it with water and knead a few times.  Cover it with a sheet of plastic wrap and roll the dough into a circle 1/8″ thick.  I used a pie dough roller, but you can use a regular rolling pin or just press it with your fingers.

Gently slide the parchment onto the baking sheets for support.  Put the dough in the refrigerator for 15 minutes.  Don’t skip this step!  The dough needs to be cold throughout the entire process until it goes into the oven.

Use a pizza cutter to cut the chilled dough into 3/4″ diamonds.  Refrigerate it for another 10 minutes.  Again, don’t skip this step!

Just before baking, lift up the dough with a spatula and shake gently to separate the crackers and spread in a single layer.

Be sure they don’t overlap and have space in between.

Bake 17 minutes on the middle rack (not too close to the bottom or they will get singed).  Rotate once during baking.  Cool in the pan, then lift the edges of the parchment paper and slide them into a bowl for serving.

The Oyster Crackers were excellent, they were crisp and held up well in a bowl of chowder!  Store in an airtight container or ball jar at room temperature for 1 week.  They are great for snacking!

With this recipe a success, soups and chowders are definitely back on the menu at My Gluten Free Cucina!

Notes ♪♫  I used King Arthur Gluten Free All Purpose Flour in this recipe.  Note that it does not contain xanthan gum, and I did not add any.  I have not tried making these with any other flour, so if you do let me know how it comes out!

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Rocky Point Red Clam Chowder

I was born and raised in RI and have lived here for most of my life.  This post celebrates a Rhode Island icon of my youth, Rocky Point Park.  The amusement park, which operated from the late 1840s until it closed in 1994 was a favorite childhood destination for its incredible thrill rides.  Shore Dinner Hall at Rocky Point was the place to go for clam cakes and chowder that were famously served to thousands at a time.

Copycat recipes abound for Rocky Point Red Clam Chowder.  Here is my rendition, and I think it is a fitting tribute to the original, but my version is gluten free!

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Fresh clams are always available in RI, but if you don’t want to do all that prep, frozen raw clams are a great alternative.  They are so much better than canned, and worth seeking out.  Remember, clams cook quickly and should only be added to the chowder during the last 5 minutes of cooking.

Ingredients: 

Preparation:

Peel and dice the onions and potatoes, dice the salt pork into 1/2″ pieces.

Melt the butter in a Dutch oven or heavy stockpot over medium low heat.  Add the diced salt pork and cook for about 15 minutes, stirring constantly.  Take your time here, you want nicely browned pork bits and all the rendered fat that is going to flavor the chowder.

Remove the browned bits with a slotted spoon, drain on paper towels and set aside for garnish.  Reserve the fat in the pan.

Add the onions and cook 5 minutes, stirring frequently.

Add the potatoes, clam juice, and Old Bay seasoning.  Bring to a boil and simmer 15 minutes.

Finally, add the clams, the reserved tomato mixture and the paprika.  Cook 5 minutes longer (just a simmer, not a rolling boil), season with black pepper and remove from the heat.  Let stand for 1 hour before serving.

Serve the chowder with a few of the reserved bacon bits for garnish, they really make the flavor pop!  And how about those Oyster Crackers?  Yes, they are from scratch and they are gluten free!  You’re welcome.

I hope my fellow Rhode Islanders have enjoyed this bit of local nostalgia.  Try the recipe and let me know what you think!  You don’t have to be gluten free, or a local to love this chowder, it is fabulous!

Notes: ♪ ♫ Many red clam chowder recipes call for a can of condensed tomato soup, but don’t reach for the Campbells!  It is not gluten free.  I used Health Valley tomato soup, certified gluten free and no salt added.  It is very good in this recipe, and I used the unsalted because there are so many other salty ingredients.  Always check labels for hidden gluten, and if the salt pork is too much sodium you can sub a few slices of low sodium bacon.

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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

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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 😉  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.

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