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Italian Vegetable Stew

Rated as 4.4 out of 5 Stars
8

"Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread."
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Ingredients

1 h 40 m servings 376
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 376 calories; 20.2 41.7 10.9 20 615 Full nutrition

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Reviews

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Excellent! Use 1 pork loin and chicken breast instead in sausage. Also added some parsley, used canola oil, and didn't use beans. Just awesome.

I enjoyed this. I didn't use sausage to keep it truly a vegetable stew. Also, I cooked the potatoes inside the stew. It just seemed logical. Thank you for the 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.

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. N...