“Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.” - by RALEPRICE
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 376 cal
- 19%
- Fat
- 20.2 g
- 31%
- Carbs
- 41.7 g
- 13%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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...." See more"
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