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20 min. Yeast-Free, Gluten-Free Italian Bread & Easy Mezzetta Olive Tapenade

My favorite holiday memories are of having lots of family and friends over for big meals. I love doing the cooking, preparing holiday recipes, the noise and laughter in the house, and of course, eating the food. I've happily adapted most of my old recipes to gluten-free but I had one more challenge. I was missing crusty chewy   Italian bread that I could make into Crostini! I've always loved warm toasted chewy bites of Italian bread at holiday parties. Topped with Tapenade or made into Bruschetta, they are my favorite appetizers, but I hadn't quite found the right gluten-free flour blend to achieve that wonderful chewiness, until now! I'm so excited to share my NEW 20-minute Gluten-free, Yeast-free, Egg-Free, and Xanthan Gum-Free Italian Bread Rolls with you and did I say, they only take 20 minutes? No yeast, no rising and so easy to make. This amazing dough is also perfect patted out thin for flatbread or pizza crust. Scroll down to see my new Pizza crust u

Gluten Free Minestrone Soup Recipe

This recipe was inspired by my dear friend from across the pond,  Mauveen Stone.  She posted her version on my Facebook page and I "souped"  it up a bit with what I had in the fridge.
Super flavors and chock full of healthy goodness that will warm your soul. 

My hubby likes meat, so I added some Sweet Italian Turkey sausage, lots of spinach, cabbage, beans and the veggies that Mauveen suggested.  It made a huge pot and turned out brilliant!

Love and blessings to my old and new friends
Gluten Free Minestrone Soup Recipe

Linked to Full Plate Thursday!

  • 3 tablespoons olive oil
  • 1 large clove of garlic, minced
  • 1 onion, diced
  • 2 cups celery, chopped
  • 4 carrots, peeled and sliced
  • 4 cups gluten free low sodium chicken broth- I boil a chicken, cool, remove fat and use broth
  • 1 small can tomato paste and 4 cans of water
  • 2 large tomatoes fresh or a small can, diced
  • 3/4 pound Sweet Italian Turkey sausage links, sliced 
  • 5 large mushrooms, sliced
  • 1 can kidney or any beans of your choice, drained
  • 3 cups fresh spinach leaves
  • 1/4 head of cabbage, diced
  • 3 zucchini's, quartered and sliced
  • 3 tablespoons gluten free Italian spice mix, to taste
  • Salt and pepper
  • dash of tabasco
  • 1 1/2 cups dry Tinkyada Brown Rice or Quinoa Shell pasta, cooked al dente
  • Grated Parmesan cheese


  1. In a large soup pot, over medium-low heat, heat olive oil and saute garlic for 2 minutes. 
  2. Add onion and saute for 2 minutes. Add celery, carrots, mushrooms and sausage, saute, stirring for 2 minutes.  Pour or spoon out excess grease.
  3. Add chicken broth, tomato sauce, water and tomatoes. Simmer for 30 to 40 minutes, the longer the better.
  4. Reduce heat to low and add beans, spinach leaves, cabbage,  zucchini, seasonings, salt and pepper. 
  5. Fill another medium saucepan with water and bring to a boil. Add pasta and cook until just tender. Drain water and add to your soup.
  6. Serve in large bowls and sprinkle Parmesan cheese on top.


  1. It is a very cold fall day here today and your Minestrone Soup looks like a great soup for today, we would just love it. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Recipe looks delicious, but do you have your directions out of order or am I reading it wrong?

    1. Thanks for catching that! Yes, out of order and will fix it now. Have a great day


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