Giambotta (Vegetable Stew/Soup) Recipe

Name: Giambotta (Vegetable Stew/Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 teaspoon crushed red pepper; 1 onion, chopped; 2 carrots, chopped; 6 celery stalks, chopped; 1 small head of garlic, peeled and chopped; 1 container of Pomi chopped tomatoes (26.46 ounces); 1 12-ounce package of frozen artichokes, tough parts removed and chopped; 1 bundle of fresh thyme; 1/4 cup of ancient grain mix (farro, barley, rice, etc.); 6 cups of water; 3-4 tablespoons of a good pesto; 1 15 ounce can of cannelini beans, drained and rinsed; 2 cups of frozen whole leaf spinach; Himalayan salt, to taste; freshly ground black pepper, to taste; grated Pecorino Romano, for serving; crusty Italian bread, for serving

Servings: persons

1/4 cup extra virgin olive oil
1 teaspoon crushed red pepper
1 onion, chopped
2 carrots, chopped
6 celery stalks, chopped
1 small head of garlic, peeled and chopped
1 container of Pomi chopped tomatoes (26.46 ounces)
1 12-ounce package of frozen artichokes, tough parts removed and chopped
1 bundle of fresh thyme
1/4 cup of ancient grain mix (farro, barley, rice, etc.)
6 cups of water
3-4 tablespoons of a good pesto
1 15 ounce can of cannelini beans, drained and rinsed
2 cups of frozen whole leaf spinach
Himalayan salt, to taste
freshly ground black pepper, to taste
grated Pecorino Romano, for serving
crusty Italian bread, for serving

1
In a Dutch oven, heat the oil on low to medium.
2
Add your crushed red pepper and onions, saute until translucent.
3
Add in your carrots and celery.
4
Once the veggies get some nice color, add in your garlic, and saute for a minute (you don't want the garlic to brown).
5
Next, add in your tomatoes and simmer until they are reduced by half (roughly 5 to 10 minutes).
6
Toss in your artichokes, thyme bundle, grains, and stir so that everything is nicely coated.
7
Add the water and the pesto.
8
Cover and bring to a boil.
9
Lower to a simmer, covered, for 30 minutes (or until the grains are cooked through).
10
Add the beans, spinach, and simmer for 10 more minutes.
11
Season with salt and pepper to taste.
12
Serve with some crusty Italian bread and a good sprinkle of Pecorino Romano! Enjoy!

275

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 18 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 teaspoon crushed red pepper, 1 onion, chopped, 2 carrots, chopped, and more.

Yes, Giambotta (Vegetable Stew/Soup) 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 (Vegetable Stew/Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions