Italian minestrone gluten free, vegan recipe

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Italian minestrone gluten free, vegan recipe

• Sautee onion, celery, carrots in large pot with olive oil. 
• Add a few cups of water or vegetable broth depending on the size of your pot, don't put too much as this could water down the consistency.
• Add tomatoes, cannellini or red kidney beans - I like to drain the beans first before adding.
• Add your spices - oregano, salt to taste, garlic powder (you can put whatever you like)
• Add your pasta - I cook my pasta first and then add to my soup mix for final boil. I make gluten free usually and it tastes just as amazing as regular.
• I cook everything for about 30 minutes or till I feel all vegetables are soft, don't overcook if you've added pasta because then it can break apart. Just my suggestion.   Also I find with minestrone soup, I make it slightly different each time, because you can be creative with vegetables.   Happy soup season! 

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Italian Christmas Short Bread Cookies Recipe!

 The Italian Shortbread Cookie Recipe is back by demand.  

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Best Soup for Fall! Italian Zucchini Soup

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It’s all about #zucchini this week 🥒 this is a staple soup we make: boiled yellow & green zucchini, 🥕 carrots, 🥔 potato and 🍅 tomato. Throw in a few pieces of garlic, olive oil, & salt. So delish, very healthy and #glutenfree

A post shared by Italian American Girl (@italianamericangirl) on Nov 4, 2019 at 4:15pm PST

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Simple Broccoli 🥦 Rabe - Italian American Recipes

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Simple Broccoli 🥦 Rabe.. a touch of olive oil good to go. Do you make it different ? Comment below. 🍝

A post shared by Italian American Girl (@italianamericangirl) on Aug 16, 2019 at 4:0pm PD

• Sauteed Broccoli Rabe - Olive Oil, Pinch of Salt over pasta.  

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How To Make Italian Knot Cookies

Tis the season! Here's one of our more popular posts and fun videos from many years ago of my sister and niece making Italian knot cookies.


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Italian Summer Dinner Recipe - Roasted Italian Chicken, Organic Peas, Followed By Lavazza Coffee

Author - Gabriele Corcos and Debi Mazar
'Extra Virgin'

Summertime is the best time to experiment with cooking especially since you can use fresh ingredients from your garden or farmers market.  This month I decided to try a Tuscan version of roasted chicken, which myself and mother made. We used a version of the recipe from the new cookbook from Gabriele Corcos and Debi Mazar called 'Extra Virgin.' 
In the book, they actually grill the chicken with a lemon juice, rosemary, arugula combination. 

My version was a roasted chicken lightly brushed with olive oil, herbs, salt and pepper --really quite simple.  

For a side dish, my mother peeled fresh peas from the garden and fried them with caramelized onions, along with sliced potatoes roasted with the chicken. 

Here's the recipe - Roasted Chicken with Fresh Peas

Wash chicken thoroughly. Put a drop of lemon in water, cut pieces of chicken to liking.  In roasting pan, put 3 tablespoons of olive oil.  Add your salt, pepper, or chicken spices of your choice. Add onions and potatoes in cubes next to chicken.  Put in oven at 450 degrees for more than 30 minutes.  Turn with wooden spoon about two times to get potatoes and onions roasted evenly. 

For the peas - 

Cut small pieces of medium onions, cook for about one minute.  Add peas, cook for about 10 minutes more, gently move in pan about two times till peas are cooked.  Cover the pan while you wait to serve peas.

To end our perfect meal, we have coffee once we've digested, we've been trying the new Lavazza drip coffees, our version to try was the Perfetto blend, which you can find here http://www.shoplavazza.com/ 

The coffee is our end to our perfect meal, if you want a great coffee to try and know that Lavazza is great in espresso, get the new drip coffee, my favorite now. 

You can follow Lavazza on Twitter as well for some delicious ways to accompany new drip coffees and traditional Lavazza products.  

***This post was sponsored by Lavazza *** 

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Linguine With Mushroom Sauce, Made With Love By My Sister.

I wanted to share a really great recipe and super simple Italian dish that my sister, Meri cooked up this evening.

Now, I will say she's more the chef than me, but I can cook too. (when need be) So, the meal was a really quick and easy recipe of linguine and mushroom sauce. She made this, because I absolutely love mushrooms and its really a fast thing to make. I will start featuring Meri's recipes more frequently, we'll talk about simple to really authentic Southern Italian cooking and first generation Italian American cooking. Enjoy!

Linguine With Mushroom Sauce.
· ½ c. cream
· 1 c. mushrooms
· 1/4c. white wine
· ¼ c. parmigiano cheese
· Garlic cloves
· Linguine


In a sauté pan heat garlic cloves (1-3) in olive oil over medium heat.
Add mushrooms and white wine, cook until mushrooms are tender, add cream and grated cheese stirring often. Cook and drain linguine and add to sauce. Season with salt and pepper to taste, serve with freshly grated cheese and a sprinkle of parsley. Si Mangia! Tweet