Italian Vegetable Stew

Dish Description
Giambotta – an Italian stew made with end-of-summer vegetables. Serve with crusty bread.
  • 1 tablespoon olive oil
  • 2 large onions, chopped
  • 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
  • 4 cloves garlic
  • 3 tablespoons olive oil
  • 3 large carrots, cut into 2-inch pieces
  • 1/2 head cabbage – cored, cut into 1-inch wedges, and wedges halved crosswise
  • kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 pounds tomatoes, coarsely chopped
  • 2 zucchini, cut into 1-inch rounds
  • 1/2 pound fresh green beans, trimmed
  • 3 potatoes
  • 1 tablespoon olive oil, or to taste

  • 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.