Giambotta

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    Tbsp olive oil

  • 2

    large onions, roughly chopped

  • 4

    oz pepperoni, cut into ¼ inch pieces

  • 4

    garlic cloves, roughly chopped

  • 3

    large carrots, cut into 2 inch pieces

  • ½

    medium head cabbge (about 1½ lb), cored and cut into 1 inch wedges, then halved crosswise

  • salt and ground black pepper

  • lb tomatoes, roughly chopped

  • 2

    medium zucchini (about 12 oz), cut into 1 inch pieces

  • ½

    lb green beans, trimmed

  • 3

    medium red potatoes (about 1 lb)

Directions

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


Nutrition

Facebook Conversations