Italian Stracotto Italian pot roast

Italian Stracotto Pot Roast

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Italian Stracotto pot roast is a recipe common in most regions of Northern and Central Italy. Stracotto which translates to  overcooked in Italian is a tender, slow cooked pot roast. It’s the kind of dish the fills your kitchen with that irresistible  warm aromas , drawing everyone to the table in anticipation.

Unlike a typical roast that might be seared and cooked quickly, stracotto embraces the art of slow cooking. The result is a piece of meat so tender it practically  melts in your mouth, full of deep , rich flavors of the cooking liquid. Traditional make with cuts of beef chuck or beef brisket that thrive in a long, slow braise. It’s the kind of meal that brings people together, the kind you linger over with a glass of wine and good conversation.

Why I love this Italian Stracotto pot roast

This recipe is so lovable because it’s a perfect blend of simplicity, tradition and comfort. Stracotto celebrates the art of slow cooking where time transforms humble ingredients into something extraordinary. The tender beef, infused with flavors of wine, herbs and tomatoes feels like I am a  little girl in my mothers kitchen.

What I like most is how easy and versatile this pot roast recipe is. With just 15 minutes of prep time and 3 hours of cook time you have a meal that’s steeped in tradition and it’s delicious. Not only is it easy to make it’s versatile too. You can serve it with polenta, mashed potatoes or even pasta to soak up the rich savory sauce.

For me Italian stracotto pot roast isn’t just a meal , it’s a connection to family, tradition, and the simple joys of Italian cooking. Every bite has the flavors of my childhood , and I love that it can create those same cherished memories for others. Whether served on a special occasion or as a hearty Sunday dinner, Italian stracotto pot roast is a timeless recipe that showcases the warmth and love of Italian cooking. Try it for yourself, and let me know your experience with this recipe. I love hearing from you and it helps others . 

Italian Stracotto Pot Roast

Italian Stracotto Pot Roast is a classic Italian comfort food made with tender beef slowly braised in red wine, tomatoes, and aromatic vegetables. The beef becomes melt-in-your-mouth tender while the sauce develops rich, savory flavor. Serve this Italian pot roast with creamy mashed potatoes, polenta, or crusty bread for a delicious Sunday dinner.

  • 3-4 Lbs. chuck roast
  • 2 Tbsp. olive oil
  • 1 cup diced pancetta
  • 2 Tbsp. minced garlic
  • 1 cup each chopped onion+ carrots + celery
  • 1 cup red wine
  • 3 cups beef broth
  • 1 14 oz. can crushed tomatoes
  • a few sprigs of rosemary (thyme and a few bay leaves)
  • salt and pepper to taste

  1. Start by salt and peppering the meat. Then in a dutch oven in the olive oil over medium high heat sear the meat on all sides.

  2. Remove and in the same pot add the pancetta and cook until crisp . then add in the carrot, celery and onions and cook until soft and translucent.
  3. deglaze the pan with the red wine waiting until in evaporates before adding the beef stock. Then add in the stock, marinara sauce , the herbs and return the meat back to the dutch oven.
  4. Simmer covered for 2 1/2 -3 hours or until the meat is fork tender.

Take your time browning the beef on all sides. That’s where the deep flavor starts. Let the roast cook low and slow until it’s fork-tender, and don’t rush it. The sauce is just as delicious as the beef!

Main Course
Italian
Italian stracotto pot roast,



Stove top pot roast

Stove Top Pot Roast

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This easy stove top pot roast makes a delicious dinner, perfect for family meals or holiday dinners. With melt in your mouth juicy beef cooked with potatoes and carrots until tender in a flavorful beef gravy.

When it comes to comfort food nothing beats a hearty pot roast. This easy stove -top pot roast is a timeless classic, every bite will melt in your mouth. It’s the kind of dish that fills your kitchen with warm inviting aromas. Perfect for serving over mashed potatoes, pasta or with crusty bread.

Why You will love this stove top pot roast recipe

Simple ingredients; You only need a handful of pantry ingredients and fresh produce to create a delicious meal

One-pot wonder: Everything cooks together in one pot with just 15 minutes of prep time and 2 1/2 hours of cook time.

Delicious flavor: The beef slow cooks to tender perfection, while the potatoes and carrots soak up all the self make gravy.

This stove-top pot roast is proof to the magic of slow-cooked meals that fill your home with warmth. Whether you’re serving it for a cozy family dinner or a special occasion , this hearty dish is sure to impress family and friends. If you try this recipe, let me know how it turns out- I would love to hear your thoughts. Happy cooking!!!!

Storage

Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with some of the gravy to keep the meat moist.

Freezing

Pot roast can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently.

What to Serve With Pot Roast

Serve this pot roast with creamy mashed potatoes, crusty Italian bread, roasted vegetables, or a simple green salad. The gravy is especially good spooned over mashed potatoes.

Make Ahead

Pot roast is one of those dishes that can actually taste even better the next day. Make it a day ahead, refrigerate overnight, and gently reheat before serving. Skim any solidified fat from the surface before reheating if needed.

More Comfort Food Favorites

If you love a slow-braised, comforting dinner, try some of my other hearty recipes, including Italian Stracotto Pot Roast, Italian Braised Pork Ribs, and Spezzatino di Manzo. These are the kinds of meals that are perfect for a Sunday dinner or a cozy family meal.

Kitchen Tools I Use for This Recipe
A good heavy Dutch oven is one of my favorite kitchen essentials for recipes like this Stove Top Pot Roast. I also recommend an instant-read thermometer and a sturdy silicone spoonula for stirring the vegetables and gravy. These are the kinds of tools you’ll use again and again in your kitchen.

 

Stove Top Pot Roast

This Stove Top Pot Roast is a tender, comforting one-pot dinner made with a slowly braised beef roast, vegetables, and a rich savory gravy. Cooking the pot roast on the stove keeps everything in one pot and creates incredibly tender beef with plenty of flavorful sauce for serving.

  • 3 Lb. piece of chuck roast
  • 2 Tbsp. olive oil
  • 2 onions sliced
  • 3-4 cloves of garlic
  • 1 cup red wine
  • 4 cups beef broth
  • 1 cup marinara sauce
  • a few bay leaves
  • 4 large carrots peeled and cut into large pieces
  • 4 medium potatoes cut in half
  • salt and pepper to taste

  1. Salt and pepper the meat Then in a dutch oven over medium high heat in the olive oil sear the meat on all sides. Remove and set aside

  2. In the same pan add the onion and garlic cook until soft and translucent. Deglaze the pan with the red wine. Waiting until it evaporates before adding the beef stock, bay leaves and marinara sauce.
  3. Return the meat to the dutch oven cover and simmer for 2-21/2 hours. or until the meat is fort tender. Then add the carrots and potatoes and cook for an additional 15 – 20 minutes or until the vegetables are fort tender. Top with fresh Italian parsley.

Tip textDon’t rush the braising process. Keep the pot at a gentle simmer rather than a rapid boil. Low and slow cooking gives the connective tissue time to break down, resulting in tender, flavorful beef. If the roast isn’t fork-tender yet, give it more time.
Tip text

Main Course
Mediterranean



Italian Holiday chicken Soup

Italian Holiday Chicken Soup

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There are some recipes that simply feel like the holidays, and this Italian Holiday Chicken Soup is one of them. A rich, flavorful chicken broth is filled with tender shredded chicken, tiny homemade Italian meatballs, delicate egg croutons, and hearty greens. Finished with plenty of freshly grated Parmesan, it’s a comforting soup that makes a beautiful beginning to a holiday meal.

This is the soup I grew up eating at our holiday gatherings. It was always special when the big pot of chicken soup went on the stove because we knew family was coming, the kitchen would soon be busy, and a long meal was about to begin. There was something about that first bowl of hot soup that brought everyone to the table.

I still make this Italian chicken soup the same way today, preparing the little meatballs and egg croutons just as we did growing up. Some recipes are about more than the food itself—they’re about the memories attached to them. For me, this soup brings back the warmth of our family kitchen and the holiday traditions I grew up with.

Whether you’re serving it as the first course for Christmas dinner or simply want a comforting bowl of homemade soup on a cold winter day, this Italian Holiday Chicken Soup is a recipe worth making and passing down.Things to know about this Italian chicken soup

Good to Know

Make the mini meatballs ahead: The little meatballs can be made and baked up to a day ahead, or frozen for longer storage. Whenever I make Mama’s Meatballs, I often make a batch of extra-small meatballs to keep in the freezer. They’re perfect for soups and make this recipe even easier to prepare.

Prepare the egg croutons ahead: The egg croutons can also be made ahead. Bake them, let them cool completely, then cut them into small cubes. Store them in the refrigerator until ready to use, or freeze them for longer storage. Thaw in the refrigerator before serving.

Choose your chicken: I use chicken breasts because they’re convenient and cook quickly. For a richer, more flavorful broth, you can use a whole chicken or bone-in chicken pieces instead.

Plan ahead for the holidays: The meatballs and egg croutons can both be prepared several days ahead, making this soup especially easy to serve when you’re cooking a larger holiday meal. Once those components are ready, the soup comes together quickly.

Keep the egg croutons out of the pot: For the best texture, place the egg croutons directly into each serving bowl and ladle the hot soup over them. They’ll absorb some of the flavorful broth while remaining tender rather than becoming soft and mushy.

Why these ingredients matter: The tiny meatballs and egg croutons are what make this Italian Holiday Chicken Soup so special. They add texture, flavor, and substance to the chicken broth, turning a simple soup into a comforting and memorable holiday first course.

Make It Part of Your Holiday Tradition

If you’re planning an Italian-inspired holiday meal, this Italian Holiday Chicken Soup is the perfect way to begin. Serve it as a first course before Italian Sunday Roast chicken , Italian -Style stuffed  Pork Roastor My Best Holiday Turkey for a meal your family and guests will remember.

Looking for more comforting Italian recipes? Try Pastina Soup, Chicken Cacciatore, or Southern Italian Potatoes, Peas & Meatballs—all delicious additions to your winter recipe collection.

Kitchen Essentials

A few dependable kitchen tools make preparing this soup much easier. A large stockpot  essential for making the chicken broth, while a rimmed baking sheet is perfect for baking the mini meatballs. I also recommend a good chef’s knife for chopping the vegetables and cutting the egg croutons.

If you’re making the meatballs ahead, freezer-safe containers are another kitchen essential for keeping them ready for your next pot of soup.

Save this recipe for the holidays and make a little extra—this is one of those soups that’s just as comforting the next day. 

Italian Holiday Chicken Soup

Italian Holiday Chicken Soup is a comforting, flavorful soup made with tender chicken, vegetables, homemade broth, and traditional Italian ingredients. Warm, nourishing, and easy to prepare, it’s a wonderful first course for Christmas dinner or a cozy winter meal.

  • 2 bone-in skin on chicken breast
  • 3 cups chicken stock
  • 2 cups water
  • 1 whole onion
  • 2 celery stalks
  • 2 carrots
  • salt and pepper to taste
  • 2 cups little meatballs
  • 2 cups chopped Tuscan kale, escarole or spinach
  • 2 cups Egg croutons

  1. Place the chicken, onion, carrots, celery, chicken stock, and water in a large stockpot. Bring to a gentle simmer, skimming off any foam that rises to the surface. Cover and simmer for about 1 hour.

    While the soup simmers, prepare Mama’s Meatballs, making them small—about 1 teaspoon each. Bake the meatballs according to the recipe and set aside.

  2. Make the Egg Croutons

  3. In a bowl, whisk together the eggs, grated Parmesan, chopped Italian parsley, salt, and pepper. Pour the mixture into a greased 12 x 8-inch baking pan. Bake at 350°F for 10–12 minutes, or until the eggs are completely set. Let cool, then cut into small dice.

  4. After the chicken has simmered for about 45 minutes, remove the onion, carrots, and celery from the broth and discard. Remove the chicken, shred the meat, and return it to the pot.

  5. Add the baked meatballs and your choice of greens to the soup. Simmer for another 10 minutes, or until the greens are tender and the meatballs are heated through.

  6. To serve your chicken soup, place a hand full of the egg croutons in the bottom of a soup bowl pour the soup over them and top with freshly grated parmesan.

For the best flavor, make the broth with bone-in chicken and allow it to simmer gently rather than boil. Skim the surface as needed to keep the broth clear and flavorful. If using pasta or pastina, cook it separately and add it to individual bowls so it doesn’t absorb all the broth.

Soup
Italian
Italian Holiday Chicken Soup



Italian Spezzatino beef stew

Italian Spezzatino Beef Stew

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Italian Spezzatino is a classic Italian beef stew made with tender chunks of beef slowly simmered in a flavorful red wine and tomato sauce. The word spezzatino simply means “stew” in Italian, and this traditional dish is all about simple ingredients, slow cooking, and deep, comforting flavor.

The beef is cut into bite-sized pieces and slowly cooked with onions, carrots, tomatoes, and red wine until it becomes fork-tender and almost melt-in-your-mouth. Depending on the region and the cook, spezzatino can also include potatoes, peas, or other seasonal vegetables.

What makes Italian beef stew a little different from a traditional American beef stew is the sauce. Spezzatino is often lighter and more delicate, with the red wine and tomatoes adding a rich, savory flavor without making the stew overly thick or heavy. The result is a hearty but balanced dish with plenty of flavorful sauce for soaking up with crusty Italian bread.

This is the kind of comforting Italian meal that is meant to be shared around the table. It’s hearty, filling, and especially delicious on a chilly day when you want something slow-cooked and satisfying. Like many traditional Italian family dishes, spezzatino is simple, rustic, and full of the flavors of home.

Things to Know About Italian Spezzatino Beef Stew

Beef: I use a good-quality beef chuck roast cut into chunks, but you can also use beef stew meat. Chuck roast is especially good because the slow cooking makes it incredibly tender and flavorful.

Mushrooms: I like to use brown mushrooms, such as cremini or baby bella mushrooms, but you can use any mushrooms you have on hand.

Tomatoes: I used fresh tomatoes for this Italian beef stew, but good-quality canned tomatoes work just as well, especially when fresh tomatoes aren’t in season.

Stock: I use beef stock for a richer flavor, but chicken stock or vegetable stock can also be used.

Make it ahead: Italian spezzatino is one of those dishes that tastes even better the next day. The flavors have time to develop, making this a great make-ahead meal. I recommend making a large pot because leftovers are just as delicious.

How to Store Italian Spezzatino

Let the beef stew cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat until heated through. Add a splash of beef stock or water if the sauce has thickened too much.

To freeze: Italian spezzatino freezes beautifully. Store cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop.

Make It a Complete Italian Meal

Serve this hearty Italian beef stew with my crusty Italian thin no- knead focaccia rolls for soaking up all that delicious red wine and tomato sauce. You can also serve it alongside a simple Italian salad or one of my favorite Italian side dishes for a comforting family dinner.

If you love slow-cooked Italian comfort food, you may also want to try my

Italian Chicken Cacciatore  or Authentic Pasta e Fagioli, and Italian chicken  Pastina Soup.

For making this recipe, a heavy Dutch oven, wooden spoon, and large cutting board are a few kitchen essentials I always like to have on hand.

As always, if you make this recipe, please leave a comment and let me know how you liked it. I truly love hearing from you—it’s my favorite part of sharing my recipes, and your comments also help other readers who are making the recipe for the first time. 

Italian Spezzatino Beef Stew

Tender chunks of beef slowly simmered with mushrooms, tomatoes, onions, carrots, and red wine until fork-tender. This hearty Italian beef stew is rich, comforting, and full of deep, savory flavor.

  • 2 Lbs. beef chuck cut into large dice
  • 1 cup diced pancetta
  • 1/2 cup flour
  • 1/3 cup olive oil
  • 2 cups chopped tomatoes
  • 2 cups sliced mushrooms
  • 1 cup red wine
  • 3 cups beef stock
  • 1/2 cup Italian parsley
  • 1 Tbsp. each thyme + oregano + rosemary

  1. Pat the beef dry with paper towels and season generously with salt and black pepper.

  2. Season the beef generously with salt and pepper, then lightly coat each piece with flour. Heat the olive oil in a large Dutch oven over medium-high heat. Add the pancetta and cook for a few minutes until it begins to render and lightly brown. Add the beef and cook until browned on all sides, leaving the pancetta in the pot.

  3. Add the onion and carrots to the same pot and cook for 5–7 minutes, stirring occasionally, until they begin to soften. Add the garlic and mushrooms and cook for another 3–4 minutes.

  4. Stir in the tomato paste and cook for about 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 3–4 minutes to reduce slightly.

  5. Bring the stew to a gentle simmer, then reduce the heat to low. Cover and cook for about 1½–2 hours, or until the beef is fork-tender and the sauce has thickened.

  6. Remove the bay leaves and taste for seasoning. Stir in the fresh parsley just before serving.

  7. Serve hot with crusty Italian bread, creamy polenta, mashed potatoes, or your favorite pasta to soak up the rich sauce.

Don’t rush the browning process. Let the pancetta render and the beef develop a deep golden-brown crust before adding the vegetables. Those browned bits on the bottom of the Dutch oven add incredible flavor to the stew when deglazed with red wine. For the most tender beef, keep the stew at a gentle simmer and cook it slowly until the meat is fork-tender.

Main Course
Italian



Tuscan ribollita Italian bean and bread soup

Tuscan Ribollita bean and bread soup

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Tuscan Ribollita soup is a traditional Italian bread and bean soup that gets its name from the Italian word meaning “re boiled.” This hearty Tuscan soup is made with cannellini beans, kale, vegetables, and day-old crusty bread, which absorbs the flavorful broth and gives the soup its signature thick, stew-like consistency.

One of the things I love about authentic Ribollita is how versatile it is. You can easily adjust the ingredients to suit your taste, whether you prefer extra beans, more kale, or a little less bread. It’s a rustic Italian soup that makes the most of simple ingredients while delivering plenty of comforting flavor.

Traditionally, Ribollita is even better the next day when it is reheated, or “re boiled,” as its name suggests. As the bread continues to absorb the broth, the soup becomes thicker and heartier, almost like a savory stew. Whether you enjoy it fresh from the pot or reheated the following day, this classic Tuscan soup is a delicious way to bring a taste of Italy to your table.

Variations and Tips for Tuscan Ribollita Soup

One of the best things about this traditional Tuscan Ribollita soup is how easy it is to customize. This rustic Italian bread and bean soup is made with simple ingredients, so you can adjust the vegetables, choose your favorite beans, and change the consistency to suit your taste.

The Vegetables

Kale is a classic ingredient in Tuscan Ribollita, but you can easily add more or switch things up. Spinach and Swiss chard are delicious alternatives, and you can even combine all three for a hearty vegetable soup. If you want to add more vegetables, diced zucchini is another great option.

The Beans

Cannellini beans are my favorite choice for this Italian bean soup. They have a creamy texture that works beautifully with the vegetables, broth, and bread. You can use cannellini beans for a traditional version, or substitute butter beans for a larger, creamier bean that looks beautiful in the soup. Chickpeas are another delicious option if you want to try something different. You can find chickpeas here.

How to Get the Perfect Ribollita Consistency

Traditional Ribollita is known for its thick, hearty consistency. Day-old crusty Italian bread is the classic choice because it soaks up the broth and helps transform the soup into a stew-like dish. Add more bread if you prefer a thicker soup, or use less for a brothier consistency.

You can also serve toasted breadcrumbs at the table. Lightly toast a cup or two of breadcrumbs and offer them as a topping, much like grated Parmesan cheese. It’s an easy way to add texture and make the soup even heartier.

Storage and Reheating

Refrigerator: Allow the Tuscan Ribollita soup to cool, then transfer it to an airtight container and refrigerate for 3–4 days. The bread will continue to absorb the broth as the soup sits, making it thicker and allowing the flavors to develop.

Freezer: For the best texture, freeze the soup before adding the bread, if possible. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, reheat on the stovetop, and add fresh bread before serving. If you’ve already added the bread, you can still freeze the soup, but the texture may become softer.

Reheating: Reheat the soup gently on the stovetop, stirring occasionally. If it becomes too thick, add a little water or vegetable stock until it reaches your preferred consistency. Ribollita is especially delicious the next day when the flavors have had more time to develop.

More Italian Soup Recipes to Try

If you love hearty, comforting Italian soups, here are a few more recipes to add to your meal rotation:

Browse my other Italian soup recipes for more comforting dishes to share with family and friends.

If you make this Tuscan Ribollita soup, I’d love to hear how it turned out! Leave a comment and let me know which vegetables or beans you used. Your feedback helps other readers, too, and I always enjoy hearing how you make these recipes your own. 

Tuscan Ribollita Italian bean and bread soup

Tuscan Ribollita is a traditional Italian bean and bread soup made with cannellini beans, kale, vegetables, and crusty day-old bread. This hearty Tuscan soup has a rich, rustic flavor and a thick, stew-like consistency. It's even better the next day when reheated, making it a comforting and satisfying meal.

  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 Tbsp. red pepper flakes
  • 1 cup each chopped onion + celery+ carrots
  • 1 cup white wine
  • 28 ounce can crushed tomatoes
  • 8 cups vegetable or chicken stock
  • 2 tsp. each dried thyme and oregano
  • a few bay leaves
  • parmesan rind
  • 2 cups diced potatoes
  • 2 15 ounce can drained and rinsed cannellini beans
  • 1 bunch of kale de-ribbed and roughly chopped
  • 4 cups stale Italian bread
  • Parmesan cheese for serving

  1. Sauté the aromatics. Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, and red pepper flakes. Sauté until softened and just beginning to brown.

  2. Cook the vegetables. Add the celery and carrots and continue to sauté until softened.

  3. Add the wine. Pour in the wine and cook until it has mostly evaporated and been absorbed by the vegetables.

  4. Build the soup. Stir in the crushed tomatoes, broth, thyme, oregano, bay leaves, and Parmesan rind. Bring the soup to a gentle simmer.

  5. Add the potatoes. Stir in the potatoes, cover the pot, and simmer until they are fork-tender about 10 minutes

  6. Blend part of the soup. Remove the Parmesan rind and bay leaves. Transfer 2 cups of the soup and 1 cup of the cannellini beans to a blender. Blend until smooth, then stir the purée back into the pot to thicken the soup.

  7. Add the remaining beans and kale. Stir in the remaining cannellini beans and kale. Simmer for another 10–15 minutes, until the kale is wilted and tender and the flavors have melded. Taste and adjust the salt and black pepper as needed.

  8. Serve. Tear or cut the day-old bread into bite-sized pieces and place a handful in the bottom of each serving bowl. Ladle the hot soup over the bread and finish with a drizzle of extra-virgin olive oil and freshly grated Parmesan cheese. Serve warm.

For the best texture, use day-old crusty Italian bread. Add the bread gradually until the soup reaches your preferred consistency. Ribollita thickens as it sits, so keep extra vegetable broth or water handy when reheating.

Main Course, Soup
Italian
Italian bean and bread soup



Italian Potatoes, tomatoes and green beans

Italian Potatoes, tomatoes and green beans

 

Fresh green beans and potatoes simmered together in a light tomato sauce until deliciously tender. This recipe brings me back to my childhood. My mother would prepare this for dinner when the tomatoes and green beans were in season. She would instill my sisters and I in picking and trimming the green beans, and we would sit under the olive trees in the hills of Tuscany trimming green beans, telling stories and making priceless memories.

Fresh, vibrant and full of delicious flavor this Italian potatoes, tomatoes and green beans is full of good for you ingredients.

Made with a savory combination of onions, garlic, potatoes and green beans all simmered in a delicious Italian flavored tomato sauce makes for a delicious vegetarian dish that’s easy to make.

Things to know about this Italian potatoes, tomatoes and green bean recipe

Freshly picked green beans have such a distinct texture and flavor over any frozen or canned product. If you don’t have excess to fresh green beans the best alternative  would be to use frozen green beans.

When Summer rolls around though , beans are one garden staple I almost always plant. If you don’t have a green thumb the use fresh store-bought.

I use cherry tomatoes in this recipe but any tomato works. If you are going to use large tomatoes cut them into dice.

One more thing always use Italian parsley when you make this Italian potato tomato and green bean recipe. The curly parsley is flavorless and should not be used in Italian cooking.  I hope you make this. I think you will love it!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

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Ingredients

  • 1 lb. trimmed green beans
  • 3 russet potatoes
  • 4 cups cherry tomatoes
  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 medium chopped onion
  • 2 cup marinara sauce
  • 1 cup potato water
  • 1/2 cup chopped Italian parsley

Instructions

  1. Start by peeling the potatoes and cutting into large dice. Clean and trim the green beans
  2. In salted boiling water cook the the potatoes until almost cooked about 10 minutes. Add the green beans and cook 10 minutes longer or until the potatoes are fort tender and the green beans cooked but still crisp.
  3. meanwhile in a saute pan over medium high heat in the olive oil sate the garlic and onion until soft and just beginning to brown.
  4. Then add in the tomatoes, marinara and the cooking water from the potatoes. Simmer until sauce thickens. About 10 minutes. Add the drained cooked potatoes and green beans to the tomato sauce. Add in the Italian parsley. ENJOY!!!


Italian green beans and Tomatoes

Italian green beans and tomatoes

I grew up eating this  classic Italian green bean and tomato  side dish. Its a simple Italian dish that is bursting with summer flavors. Garlic, onions, cherry tomatoes and green beans are gently stewed  together in this delicious Italian side dish that is perfect to serve with almost any summer meal.

This classic Italian green beans and tomato recipe  has withstood the test of time, since now I make it for my family.

Fresh, frozen or canned green beans?

Honestly I always choose fresh over anything. And growing up in Italy  the tomatoes and green beans came from the garden.

But if you have to choose between frozen or canned use frozen green beans. The canned ones don’t work in this recipe, they are mushy and tasteless.

As far as the marinara sauce I always have my easy marinara sauce on hand. You can use your favorite store-bought marinara in this recipe.

About the tomatoes, I use cherry tomatoes. Any fresh tomato works in this Classic Italian green bean and tomato recipe. If you use large tomatoes cut them into dice before adding them to the onion and garlic.

Now about the parsley I only use Italian parsley. The curly parsley is flavorless. There is a noticeable difference in taste.

I hope you make this easy and delicious Italian classic, when you do please leave me a comment. I love hearing from you. It’s my favorite part!!!

Ingredients

  • 2 lbs. green beans
  • 4 cups cherry tomatoes
  • 2 cups marinara sauce
  • 4 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 cup chopped onion
  • 2 Tbsp. chopped Italian parsley

Instructions

  1. Start by trimming and washing the string beans. Then par boil until fork tender.
  2.  In a saute pan over medium high heat in the olive oil saute the garlic and onion until soft and just beginning to brown.
  3. Add the cherry tomatoes, marinara sauce and the water. Simmer until the tomatoes burst and the sauce thickens, about fifteen minutes.
  4. Drain the string beans add to the tomato sauce. Adjust your seasonings.
  5. Add in the parsley . ENJOY!!!

 

 



Vegetarian escarole and beans

Vegetarian escarole and beans

Classic Italian Escarole and Beans (Vegetarian Recipe)

This classic vegetarian Italian escarole and beans recipe is a hearty, comforting dish made with simple, wholesome ingredients. Tender cannellini beans are simmered with sautéed garlic and flavorful escarole for a rustic vegetarian meal that’s full of flavor.

Naturally meatless, this traditional Italian recipe is perfect with a side of crusty Italian bread for soaking up every bite. While some versions include meat like sausage or pancetta, this one stays true to its humble vegetarian roots—easy, satisfying, and budget-friendly.

Things to know about this vegetarian escarole and beans recipe

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

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

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!!!!