Ingredients1 h 40 m servings 376 cals
- 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.
Per Serving: 376 calories; 20.2 g fat; 41.7 g carbohydrates; 10.9 g protein; 20 mg cholesterol; 615 mg sodium. Full nutrition
ReviewsRead all reviews 4
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.