Vegetarian escarole and beans

This vegetarian escarole and beans is a classic Italian recipe that uses simple ingredients to create a hearty and delicious dish.

Italian cannellini beans and flavorful escarole are cooked together with plenty of garlic. This recipe  needs nothing more than some good crusty Italian bread to serve along with it.

Escarole and beans is a humble meal. It’s vegetarian in nature. Although some version do use meat.

Vegetarian escarole and beans things to know

This vegetarian escarole and bean recipe results in a stew like consistency. If you prefer a more soupy consistency, simply add more vegetable stock.

I used canned cannellini beans. You can use dry beans. If you do use dry beans soak them for a few hours. Then cook them in the stock until soft before adding in the escarole.

This recipe is the vegetarian version of escarole and beans. If you want to add meat, add  Italian sausage to the escarole pan sautéing the sausage until brown before adding in the escarole. I use my white Dutch  oven when I make this recipe. Its so pretty I serve from it right at the table.

Lasty if you make this vegetarian escarole and beans please leave me a comment. And don’t forget to tag me on Instagram. I love hearing from you. It’s my favored part!!!

Ingredients

• 1 large head escarole
• 4 cups cannellini beans
• 4 Tablespoons olive oil divided
• 4 Tablespoons minced garlic divided
• 1 tablespoon hot pepper flakes
•  1 cup white wine
• 1 cup vegetable stock
• salt and pepper to taste

Instructions

1. Start by rising the beans
2. Cut the escarole into bite size pieces
3. in two tablespoons of olive oil saute the garlic and the hot pepper flakes until soft and fragrant
4. Add the escarole saute until limp about 10 minutes. salt and pepper now. Set aside.
5. In a separate pot add the remaining olive oil and garlic saute until soft.
6. Add the beans and the vegetable stock and simmer for 10 minutes
7. Add the escarole mixture to the beans and simmer 10 minutes longer to combine flavors.
8. Serve with crusty Italian bread. ENJOY!!!

A hearty pasta fagioli recipe

A Hearty pasta  fagioli recipe is Italian peasant comfort food.

Indulge in the warmth and richness of a classic Italian pasta dish with my pasta e fagioli recipe with pancetta. This heartwarming soup  combines the  flavors of pancetta,  pasta and beans in a savory tomato broth. I grew up eating this pasta and fagioli. It’s a classic delicious Italian recipe that uses few ingredients and comes together quickly , less than 30 minutes!!!

A few Alternatives for this Hearty  pasta and fagioli recipe

First in this hearty pasta and fagioli recipe, I added pancetta, I love the add flavors. If you want to keep this soup /pasta dish vegetarian omit the pancetta. but if you want to keep the smokey flavor of pancetta and having a difficult time finding pancetta you can use bacon.

Second am using one of me favorite pasta shapes in this recipe ditalini, a small Italian tubular shaped pasta. In this recipe you can use any small shaped pasta that you like.

Third I used canned cannellini beans you can use dry beans. if you use dry soak them in water for a few hours or overnight. Drain the beans and add them to the past fagioli at the same time as when you add the marinara and chicken stock.

This hearty pasta fagioli recipe is delicious, uses a few ingredients and is make in one pan. I used my white Dutch oven to make this all in one pot.

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped pancetta
• 2 tablespoons minced garlic
• 1/2 cup chopped yellow onions
• 1 cup each chopped celery and carrots
• 2 cups marinara sauce
• 2 cups chicken stock
• 2 cups water
• 2 cups tubular pasta
• 3 cups cannellini beans
• 2 cups chopped spinach
• salt and pepper to taste
• grated parmesan

Instructions

1. Saute the pancetta in the one tablespoon of olive oil over medium high heat until crispy
2. Add the onion and garlic saute until soft and translucent
3. Add the celery and carrots saute until soft about ten minutes.
4. Add the marinara sauce , the chicken stock and the water. cover and simmer for ten minutes. add the beans, spinach  and the pasta and simmer five minutes longer
5. ladle into soup bowls grate parmesan cheese over the top. ENJOY!!!

Chicken Meatball Soup recipe

This Chicken Meatball Soup recipe is a hearty soup filled with nutritious and delicious ingredients. Each slurp is filled with bold Italian flavors, everyone likes.

Tasty  and healthy ground chicken meatballs, good for you vegetables, and pasta in a light tomato broth makes this soup is a family favorite.Sometimes it’s hard to find a meal everyone likes, this is one of those soup recipes that everyone likes. And you will feel good about serving your family a good for you meal.

Here’s 3 Prep Plan Tips When Making This Chicken Meatball Soup Recipe

Don’t let the looks of this Chicken Meatball Soup recipe intimidate you. If you have a prep plan this soup recipe can be on your table in 30 minutes.

Start by making the meatballs, you can make them one  day ahead of time, or weeks ahead of time and keep them frozen after baking, in freezer friendly containers.

Second  I bake the meatballs in my Toaster oven/air fryer for a quicker and more affordable bake, than turning on my large wall ovens.

And third you can make the whole recipe ahead of time and freeze it for ready made meals. In fact purposely double the recipe for during the week lunch reheats.

Just one more thing, please leave me a comment if you make this recipe and please don’t forget to tag me on Instagram. I love hearing from you!!!!

Ingredients For The Meatballs

• • 1 lbs. ground chicken breast
  • 1 cup Italian seasoned bread crumbs
  • 1 cup grated parmesan cheese
  • 2 Tablespoons each chopped garlic and Italian parsley
  • 1 egg
  • 2 tablespoons milk
  • salt and pepper to taste
  • For the Soup
  • 1 chopped yellow onion
  • 2 Tbs. chopped garlic
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 2 cups chopped spinach
  • 1 14.5 can crushed tomatoes
  • 2 cups chicken broth
  • 2 cups water
  • 2 cups dry small tube pasta
  • Salt and pepper to taste
  • 1 cup grated parmesan cheese

  Instructions

  1. Turn oven to 375 degrees
  2. Mix all ingredients except the ground chicken well
  3. Add the ground chicken mixing until well blended don’t over mix
  4. With damp hands roll into small size balls
  5. Bake in a preheated oven 10 minutes set aside
  6. Meanwhile in a medium stock pot saute the onion and garlic until tender and just beginning to brown
  7. Add the carrots and celery saute until tender
  8. Add the tomatoes, chicken broth and water
  9. Simmer covered 30 minutes
  10.  Return the meatballs to the soup add the pasta and spinach simmer 5 minutes longer
  11. Adjust seasonings sprinkle with parmesan
  12. ENJOY!!!!

Tuscan Pappa al Pomodoro

Tuscan Pappa al pomodoro is a traditional Italian dish the consist mainly of stale bread and tomatoes. The recipe originated in the Tuscan region of Italy, where I was born.

It is a simple and delicious recipe that showcases the bold flavors of the region and is often made with fresh off the vine tomatoes.

Once thought of as peasant food this Tuscan Pappa al Pomodoro can now be found in many Italian restaurant menus.

Variations for this Tuscan Pappa al pomodoro

I wanted to keep this Tuscan pappa al pomodoro vegetarian so I used vegetable stock. You can substitute the vegetable stock for chicken stock if that fits your taste.

Another variation has to do with the bread sliced or cubed doesn’t matter it’s a personal preference. Traditionally  the bread wasn’t fried. I find that this extra step of frying and seasoning the bread adds so much flavor, it’s well worth It.

I make this Tuscan Pappa al Pomodoro in the summer with just picked garden tomatoes. But if its not tomato season be sure to use good quality canned tomato product.

This Tuscan pappa al pomodoro uses just a few ingredients, so its important to use the quality for the best price. From the tomatoes to the bread and just as important for all around good Italian  kitchen cooking is a good quality extra virgin olive oil that is affordable.

Ingredients

• 1/2 stale loaf Italian baguette
• 2 Tablespoons extra virgin olive oil
• 1/2 cup chopped yellow onion
• 1 Tablespoon minced garlic
• 1 cup vegetable stock
• 1 28 oz. can crushed tomatoes or 1 Lb. chopped roma tomatoes seeds removed.
• 1 cup marinara sauce
• 1 cup white wine or vegetable stock
• Salt and pepper to taste
• fresh chopped basil and Italian parsley
• 1/2 cup grated parmesan

Instructions

1. Cut the bread into thin slices
2. Fry in the 2 Tablespoons of olive oil until browned on both sides
3. Add the onion and garlic saute until fragrant and just beginning to brown
4. Deglaze the pan with the white wine or vegetable stock simmering until absorbed
5. Then add the tomatoes and the remaining cup of vegetable stock
6. Salt and pepper to taste
7. Simmer on low for 30 minutes
8. Sprinkle with the grated parmesan and chopped Italian parsley. ENJOY!!!

Leftover Rotisserie Chicken Orzo Soup

Nothing says comfort food louder than  Mom’s chicken soup. This leftover Rotisserie Chicken Orzo Soup tastes homey and only takes 15 minutes from start to finish.

Am always looking for ways to use rotisserie chicken.  This easy, quick chicken soup recipe doesn’t use the carcass, instead to keep it extra easy I used chicken stock.

The recipe starts with the trilogy of chicken soup making, carrots, celery and onion. Then, I saute the orzo pasta to add a little bite to this rice shaped pasta. And I only use the chicken breast only because it’s my personal preference. You can use any part of the chicken that fits your lifestyle and taste.

3 Variations For Leftover Rotisserie Chicken Orzo Soup

The first change you can make to this Leftover Rotisserie chicken is you can use the chicken legs if that’s what you like or a combination of both white and dark meat.

Second if your family cringes at spinach or anything that resembles it, this  chicken soup is so full of flavor you won’t miss anything by leaving it out.

And third if your using chicken stock it’s a good idea to use one that’s low in sodium, since most rotisserie chickens content high sodium levels.

Lastly this soup freezers well in freezer friendly containers. Sometimes I purposely double the recipe to freeze and  defrost when  I need a ready made meal.

One more thing please leave me a comment when you make this semi-homemade Leftover Rotisserie Chicken Orzo recipe. I love hearing from you, it’s my favorite part!!

Ingredients

• 2 Cups shredded  Leftover rotisserie Chicken
• 3  Carrots peeled and sliced thin
• 3  Celery stalks sliced
• 1/2 Onion Chopped
• 1 Tbs. chopped garlic
•  2 Tbs. olive oil
• 1 Tbs. butter
• 4 cups chicken stock
• 1 cup water
• 2 cups orzo
• 2 cups chopped spinach
• 1 cup grated parmesan
• Salt and pepper to taste

Instructions

1. In a medium size stock pot bring the butter and oil to medium heat
2. Add the onion, celery, carrots and garlic saute until tender and just beginning to brown
3. Add the orzo saute until lightly browned
4. Add the chicken stock, water and leftover chicken
5. Simmer covered 5 to 7 minutes add the spinach and Italian parsley last 2 minutes
6. Sprinkle with parmesan…..ENJOY

Easy Classic Chicken Potpies

These Easy Classic Chicken Potpies are made real easy by using store bought pie crusts Sure homemade everything is almost always better. But if you don’t have the time or the patience for homemade piecrust there is nothing wrong with going the semi homemade route.

In this chicken potpie recipe I used the frozen pie crust from Trader Joes. You can use whatever brand you like or go homemade if you want. Precooking the pie crust is always a good idea, if you don’t want a soggy bottom crust.

This Easy Classic Chicken Potpie recipe is full of tender chicken breast and good for you ingredients full of comforting familiar flavors everyone loves!!!

Things To Know About this Easy classic Chicken Potpie Recipe

First you don’t have to use chicken breast in this Easy Classic Chicken pot pie recipe.  You can use skinless, boneless chicken thighs if that’s what you prefer.

Second I baked these chicken potpies in oven proof soup bowls for individual servings.

I love this soup bowls they go from oven to table to dishwasher OOHHH happy day with less dishes to wash and they are the prefect size for soups and cereal too!!!

The other thing is you need the right size saute pan hold all the ingredients. There’s nothing worst than having a pan that doesn’t hold the ingredients.

Not only do you end up with ingredients  stilling out of the pan onto your stovetop but the food doesn’t cook right. A too small saute pan produces boiled ingredients instead of the distinct flavor of sautéed food. A 12 inch nonstick covered saute pan is essential in any kitchen.

Just one more thing if you make this Easy Classic Chicken Potpie recipe please leave e a comment and please tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!

Ingredients

• 2 prepared pie crust
• 2 boneless skinless chicken breast cut into small dice
• 2 Tbs. each butter and olive oil
• 1/2  chopped yellow onion
• 2 Tbs. chopped garlic
• 1 cup each diced potatoes, carrots, celery and frozen peas
• 1 cup whole milk
• 1 cup chicken stock
• 2 Tbs. each chopped Italian parsley and thyme
• 1 egg slightly beaten to brush crust
• 1 /2 cup  grated parmesan cheese for sprinkling
• Salt and pepper to taste

Instructions

1. Preheat oven to 375
2. Roll out pie crust using a inverted 10 inch soup bowl as a guide to cut 4 circles in each sheet of pie crust for a total of 8 circles
3. line the bottom and up the sides of 4 oven proof  soup bowls 4 of the pie crust circles pick the crust with a fork
4. Precook the bottom crusts for 10 minutes or until just beginning to brown set aside
5. Meanwhile in a large skillet bring the butter and oil to medium heat
6. Salt and pepper the chicken, saute until just beginning to brown
7. Add the onions and garlic saute until tender and just beginning to brown
8. Add the carrots, celery and potatoes simmer covered for 10 minutes add the peas and herbs last 5 minutes
9. Fill the precooked pie crusts with the chicken mixture
10. Top the pot pies with the top crust brush with egg wash sprinkle with parmesan cheese return to oven, bake 15 minutes or until top crust is golden brown

Two Bean Steak Chili

It’s chili season, and Am excited to share my best Two Bean Steak Chili Recipe with you. Tender melt in your mouth slow cooked steak, white and red kidney beans in a rich tomato sauce make this chili my favorite chili recipe.

I go easy on the beans in this chili recipe, but you can add more or less or omit them altogether.

My family doesn’t like too spicy food so I go easy on the chili powder too, you can adjust the heat in this recipe use less or more depending on what you like.

I like to use chuck steak which has a lot of beefy flavor. But any cut of beef that’s marked “stewing beef” works well in this recipe. You want a tough cut of meat that  soften and become tender and tasty after a long cook time.

You’ll want to keep this recipe on your meal rotation to make at least once a week, during the colder weather months.

Toppings For This Two Bean Steak Chili

Normally,  it’s all about the toppings in chili recipes. But this Two Bean Steak Chili recipe is so rich that you won’t need a lot of go -to chili toppings.

The topping I liked the best on this steak chili are avocados and sharp cheddar cheese. I found that adding more toppings distract from the rich flavor of the chili, instead of adding to it. I am not saying to not test different toppings for yourself, am saying that’s what I found.

Here’s some to try red onions, nacho chips, cilantro or sliced jalapenos, just remember not to over powder the rich beefy flavor with to many toppings!!!

This Two Bean Steak Chili is the ultimate comfort food, A chili so good you won’t have any leftovers, but if you do this recipe is so freezer friendly if stored in the right freezer containers.

Here’s a tip you should purposely double this chili recipe, for delicious ready made meals on busy weeknights.

Ingredients

• 1 Lb. Chuck Steak
• 2 chopped yellow onions
• 3 Tbls. chopped garlic
• 1 cup chopped celery
• 1  chopped and seeded  pepper jalapeno pepper
• 1 14.5 can each diced tomatoes and tomato sauce
• 1 14.5 can each red and white kidney beans undrained
• 2 cups beef broth
• 3 Tbs. chili powder
• 2 Tbs. each cumin, oregano, smoky paprika  and coriander
• 2 bay leaves
• 3 Tbls. olive oil
• Salt and pepper to taste

Instructions

1. Cut the steak into equal size pieces and salt and pepper
2. In a medium size stock pot bring the oil to medium high heat
3. Add the steak and sear completely
4. Add the onions, garlic and jalapeno pepper saute until tender and just beginning to brown
5. Add all the spices now
6. Add the tomatoes and beef broth lower the heat, simmer covered  for 2 hours
7. Add the beans adjust seasonings and simmer an additional 30 minutes
8. Top with your favorite chili toppings ….ENJOY!!!

Penne Pasta Hamburger Soup

Penne Pasta Hamburger Soup is an easy tomato based soup recipe, filled with ground beef, seasonings and pasta.

It’s a thick hearty soup prefect for the cold weather ahead and it comes together in 30 minutes making it a winner especially this time of year.

That’s all you need 30 minutes, a big enough stock pot,  and a few staple ingredients to have a delicious meal everyone will love.

Customize This Penne Pasta Hamburger Soup Recipe

Customizing this Penne Pasta Hamburger Soup recipe is easy. If for instance, you want a healthier version of this soup you can

substitute the ground beef with ground turkey, chicken or a combination of both. The penne pasta can be switched to any medium

shape pasta you like or have on hand. Other ingredients you can change are the corn and peas. I happen to love peas, but I know, not everyone has the same fondness for peas.

So if you don’t like peas don’t use them, double up or add  what vegetable you do like. One more thing, this soup is freezer friendly,

when I make it I intentionally double the recipe and freezer it in different size containers for different size ready made meals.

Ingredients

• 1 Lb. extra lean ground beef
• 1/2 cup chopped onion
• 2 tablespoons chopped garlic
• 1/2 cup chopped celery
• 1 cup sliced carrots
• 1/2 each cup frozen corn and peas
• 2 peeled diced potatoes
• 2 tablespoons each chopped Italian parsley, thyme and oregano
• 1 15 oz. can tomato sauce
• 1 cup grated parmesan
• 1 cup mozzarella cheese
• Salt and pepper to taste

Instructions

1. In a medium size stock pot in 2 Tablespoons of olive oil on medium heat saute the onion and garlic until tender and just beginning to brown
2. Add the ground beef saute until brown salt and pepper now
3. Add the carrots, celery and potatoes mix well with beef mixture
4. Add the water, tomato sauce and herbs simmer covered for 20 minutes
5. Add the Penne Pasta, corn and peas simmer 5 minutes longer
6. Add the parmesan cheese adjust salt and pepper to your taste
7. Serve piping hot topping each bowl with mozzarella cheese

Chickpea Zucchini Soup

This Chickpea Zucchini soup is so easy it will easily become one of your favorite soup recipes. If your craving the comfort a bowl of soup gives, but still need easy and quick give this recipe a try.  

All good for you ingredients, chickpeas, zucchini and spinach in a tomato broth. It’s one of those vegetarian soups that always has my family going for a second helping and me feeling good about it, because it’s so healthy. When I make it I make it in this stock pot it holds enough for next day reheats or this recipe freezer friendly for a quick ready made lunch.

Serve this Chickpea Zucchini Soup with a salad and some crusty bread for a delicious midweek light dinner or as a starter for Saturday night dinner with friends

Add ins For Chickpea Zucchini Soup

This vegetarian Chickpea Zucchini Soup is delicious on it’s own. But if you want  a heartier soup you can saute some ground beef along with the onionsand garlic.

Another ingredient you can add in is 1 15 oz. drained can of white beans for even more nutritional value. And one more delicious 1 cup chopped kale along with the spinach. 

This is one of my favorite soups for so many reasons easy to make, delicious uses few ingredients,  and the best part it can be on your table in less than 30 minutes!!!

If you make this recipe please leave me a comment. And Please don’t forget to tag me on Instagram with your creations. I love hearing from you!!

Ingredients

• 2 cans 15 0z. drained and rinsed chickpeas
• 1 large zucchini cut in large dice
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 cups chopped spinach
• 1 chopped yellow onion
• 1 tablespoon chopped garlic
• 1/2 bunch Italian parsley
• 2 Tablespoons each butter and olive oil
• 3 cups water or vegetable stock
• 1 cup tomato sauce
• 1 cup small shaped pasta
• 1 cup grated parmesan cheese
• Salt and pepper to taste

Instructions

1. In a large stock pot bring butter and olive oil to medium heat
2. Chop the parsley, garlic and onion together saute until tender and just beginning to brown
3. Add the zucchini and chickpeas mix with onion mixture salt and pepper now
4. Add the water or vegetable stock, and tomato sauce simmer covered for 15 minutes
5. Add the pasta, spinach, corn and peas simmer 5 minutes longer
6. Adjust seasoning Serve in soup bowls top generously with parmesan cheese

 Short Rib Fettuccini

It’s that time of year when I bring out my Dutch Oven for slow cooked braised recipes. Your going to love this hearty

winter Short Rib Fettuccini recipe. Succulent short ribs slow cooked in a wine and beef broth and severed over a bed  of fettuccini.

The combination of flavors is addicting and will have family and friends craving more!!! Even now days later am still craving the flavor bliss of this stick to your ribs meal!!!

Tips When  Making  Short Rib Fettuccini

First and foremost use good quality Short ribs since the main ingredient in this Short Rib Fettuccini recipe is the short ribs, they should be the best.

Second and just as important be sure the heat is high enough, to sear the meat before adding the wine. And last but not least this recipe takes time to cook, so allow enough time for the three hours it takes to have the meat fork tender.

On a side note, you don’t have to use Fettuccini or pasta. This recipe is delicious on it’s own or over creamy polenta.

You don’t have to use pancetta either, you can use bacon. I had pancetta so that’s what I used. If you make this recipe please leave me comment here, and don’t forget to tag me on Instagram with your creations.

I love hearing from you, it’s my favorite part!!!

Ingredients

• 8 pieces boneless short ribs cut in large dice
• 1 lb. fettuccine
• 1/2 cup flour
• 6 pieces pancetta diced
• 1 onion chopped
• 2 stalks chopped celery
• 3 peeled sliced carrots
• 1 cup red wine
• 2 cups beef broth
• 8 sprigs of thyme and rosemary
• 1 cup peas
• Salt and pepper to taste
• 2 Tablespoons chopped Italian parsley

Instructions

1. Salt and pepper the meat coat with the flour
2. In a Dutch oven fry the pancetta in 2 tablespoons of olive oil until crispy
3. Add the short ribs and cook until browned
4. Deglaze the pan with the red wine scrapping up the browned bits at the bottom of the pan
5. Now add the beef broth, thyme and rosemary
6. Simmer covered for 2 1/2 hours
7. Add the carrots, peas and celery simmer 1/2 longer
8. Mean while cook the fettuccini according to package directions
9. Toss the fettuccini with the short rib sauce
10. Sprinkle with Italian Parsley and ENJOY!!!!