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.
Italian Vegetable Stew
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PREP TIME40 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS18
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
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Carbohydrate42 g
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Cholesterol20 mg
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Fiber10 g
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Protein11 g
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Saturated Fat5 g
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Sodium615 mg
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Sugar12 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn 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
StepAdd 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
StepWhile 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
StepGently 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.
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Keegan Powlowski
Jul 1, 2025This recipe is amazing! My family loved it, and it's become a regular in our rotation.
Boris Hansen
Jun 30, 2025I'm not a big fan of cabbage, but it was surprisingly good in this stew!
Cristobal Hudson
Jun 21, 2025Love that this is a great way to use up leftover vegetables. So versatile!
Sylvan Jacobson
Jun 7, 2025My kids are picky eaters, but they actually ate this stew without complaining! A definite win!
Manuela Kessler
Jun 7, 2025Super easy to make and very flavorful. Perfect for a weeknight dinner.
Princess Mcglynn
May 26, 2025I added some eggplant and a bell pepper, as suggested, and it was even better!
Hal Jones
May 23, 2025I didn't have any pepperoni, so I used some Italian sausage instead. It was still delicious!
Dorthy Kassulke
May 19, 2025I've made this recipe several times now, and it always turns out great! Thanks for sharing!
Amely Reinger
May 14, 2025The stew was a little bland at first, but a pinch of red pepper flakes really woke it up.
Curt Metz
May 5, 2025Making this ahead of time is a great tip. It really does taste better the next day.