Italian Vegetable Stew

Italian Vegetable Stew
  • PREP TIME
    40 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 40 mins
  • SERVING
    6 People
  • VIEWS
    18

Embrace the vibrant flavors of late summer with Giambotta, a rustic Italian stew bursting with fresh vegetables and savory pepperoni. This hearty and comforting dish is perfect for a cozy evening, served alongside crusty bread to soak up every last drop of flavorful broth.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    42 g
  • Cholesterol
    20 mg
  • Fiber
    10 g
  • Protein
    11 g
  • Saturated Fat
    5 g
  • Sodium
    615 mg
  • Sugar
    12 g
  • Fat
    20 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions, diced pepperoni sausage, and minced garlic. Cook, stirring occasionally, until the garlic is fragrant and the onions are softened and golden brown, about 8-10 minutes. Transfer the pepperoni mixture to a bowl and set aside.

02

Step

Add 3 tablespoons of olive oil to the same pot. Add the carrots and cabbage. Season with kosher salt and black pepper. Cook, stirring frequently, until the vegetables are coated in the hot oil, about 5 minutes. Add the chopped tomatoes, zucchini, and green beans to the pot. Scatter the reserved onion-pepperoni mixture over the top. Partially cover the pot and reduce heat to low. Simmer gently until the vegetables are tender, about 50 minutes.

03

Step

While the stew simmers, place the peeled potatoes in a separate large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes and let them cool slightly. Once cool enough to handle, cut the potatoes into 1 1/2-inch pieces.

04

Step

Gently fold the cooked potatoes into the vegetable stew. Cook until the potatoes are heated through, about 3 more minutes. Drizzle the stew with 1 tablespoon of olive oil before serving. Ladle into bowls and serve hot with crusty bread.

For a vegetarian version, omit the pepperoni sausage. You can add a pinch of red pepper flakes for a touch of heat.
Feel free to use other vegetables that are in season, such as bell peppers, eggplant, or corn.
The stew tastes even better the next day, as the flavors have had time to meld together.

Anais Nitzsche

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 6 Ratings)
Total Reviews: (10)
  • Keegan Powlowski

    This recipe is amazing! My family loved it, and it's become a regular in our rotation.

  • Boris Hansen

    I'm not a big fan of cabbage, but it was surprisingly good in this stew!

  • Cristobal Hudson

    Love that this is a great way to use up leftover vegetables. So versatile!

  • Sylvan Jacobson

    My kids are picky eaters, but they actually ate this stew without complaining! A definite win!

  • Manuela Kessler

    Super easy to make and very flavorful. Perfect for a weeknight dinner.

  • Princess Mcglynn

    I added some eggplant and a bell pepper, as suggested, and it was even better!

  • Hal Jones

    I didn't have any pepperoni, so I used some Italian sausage instead. It was still delicious!

  • Dorthy Kassulke

    I've made this recipe several times now, and it always turns out great! Thanks for sharing!

  • Amely Reinger

    The stew was a little bland at first, but a pinch of red pepper flakes really woke it up.

  • Curt Metz

    Making this ahead of time is a great tip. It really does taste better the next day.

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