italian-vegetable-stew

Italian Vegetable Stew

2 Reviews Add a Pic
  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
RALEPRICE
Recipe by  RALEPRICE

“Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
  2. Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
  3. Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
  4. Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

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Reviews (2)

Rate This Recipe
evander09
0

evander09

I made this today exactly as posted and it was absolutely delicious!! I had a friend over for lunch and she asked for the recipe. I will make again soon.

Hikaoru
0

Hikaoru

I tried this today for me and my housemates. They totally loved it. I made it without zucchini and green beans though because I can't find them. I substituted the olive oil with vegetable oil. Nevertheless, it taste really good.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 20.2 g
  • 31%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 10.9 g
  • 22%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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