In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before March 10. For more recipes like this, subscribe  to La Gazzetta Italiana.

Buon appetito!

Fast Cream of Mushroom Soup
dalla cucina di La Gazzetta Italiana

This is a traditional cold-weather dish found across Italy, especially in central regions. Thick, nourishing, and packed with flavor, it’s meant to be eaten slowly on a cold night.

Ingredients (Serves 4-6):
2 T. olive oil
1 Small onion, finely chopped
1 Carrot, finely chopped
1 Celery stalk, finely chopped
2 Cloves garlic, minced
1 Sprig rosemary (or 1 teaspoon chopped)
1 Bay leaf
1 Can (14–15 oz.) crushed tomatoes
2 Cans (14–15 oz. each) cannellini beans, drained and rinsed
4 C. vegetable or chicken broth
1 C. small pasta (ditalini, tubetti, or broken spaghetti)
Salt and freshly ground black pepper, to taste
Optional: chili flakes or a Parmesan rind
Extra-virgin olive oil (for drizzling)
Freshly grated Parmigiano-Reggiano
Crusty bread

Directions: 
Heat olive oil in a heavy pot over medium heat. Add onion, carrot, and celery. Cook gently for 8–10 minutes until soft and fragrant (don’t rush this step). Stir in garlic, rosemary, bay leaf, and chili flakes if using. Cook for 30 seconds until aromatic. Add crushed tomatoes and simmer for 5 minutes. Stir in the beans, broth, and Parmesan rind (if using). Reduce heat and simmer uncovered for 20 minutes. For a thicker stew, mash some beans against the side of the pot or blend 1 cup of the soup and return it. Add pasta directly to the pot and cook until just tender, stirring often. Add more broth or water if it thickens too much. Remove bay leaf and Parmesan rind. Season generously with salt and black pepper. Let rest 5 minutes before serving—this deepens the flavor. Ladle into bowls, drizzle with good olive oil, add grated Parmigiano, and serve with crusty bread. The next day, it’s even better.