Giambotta (Italian Vegetable Stew) Recipe

Name: Giambotta (Italian Vegetable Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, plus more for serving; 2 large onions, roughly chopped; 4 ounces pepperoni, cut into 1/4-inch pieces; 4 clove(s) garlic, roughly chopped; 3 large carrots, cut into 2-inch pieces; 1/2 medium about 1 1/2 pounds head cabbage, cored and cut into 1-inch wedges, then halved crosswise; kosher salt; pepper; 1 1/2 lbs tomatoes, roughly chopped; 2 medium about 12 ounces zucchini, cut into 1-inch pieces; 1/2 lb green beans, trimmed; 3 medium about 1 pound red potatoes

Servings: persons

4 tablespoons olive oil, plus more for serving
2 large onions, roughly chopped
4 ounces pepperoni, cut into 1/4-inch pieces
4 clove(s) garlic, roughly chopped
3 large carrots, cut into 2-inch pieces
1/2 medium about 1 1/2 pounds head cabbage, cored and cut into 1-inch wedges, then halved crosswise
kosher salt
pepper
1 1/2 lbs tomatoes, roughly chopped
2 medium about 12 ounces zucchini, cut into 1-inch pieces
1/2 lb green beans, trimmed
3 medium about 1 pound red potatoes

1
Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl.
2
Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes.
3
Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces.
4
Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, plus more for serving, 2 large onions, roughly chopped, 4 ounces pepperoni, cut into 1/4-inch pieces, 4 clove(s) garlic, roughly chopped, and more.

Yes, Giambotta (Italian Vegetable Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Giambotta (Italian Vegetable Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions