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Italian Vegetable Stew
Italian Vegetable Stew
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Savor late summer with a hearty Italian veggie stew featuring green beans, tomatoes, zucchini, and pepperoni. Serve in bowls, drizzled with olive oil, and paired with crusty bread.
Ingredients:
  • 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
  • 0.5 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
  • kosher salt
  • 0.5 teaspoon ground black pepper
  • 1.5 pounds tomatoes, coarsely chopped
  • 2 zucchini, cut into 1-inch rounds
  • 0.5 pound fresh green beans, trimmed
  • 3 potatoes
  • 1 tablespoon olive oil, or to taste
Instructions:
  • In a large, heavy pot over medium heat, sauté onions, pepperoni sausage, and garlic in 1 tablespoon of olive oil until garlic is golden brown, about 8 to 10 minutes. Transfer mixture to a bowl and set aside.
  • In the same pot, warm 3 tablespoons of olive oil. Stir-fry carrots, cabbage, kosher salt, and black pepper until well-coated. Add tomatoes, zucchini, green beans, and sprinkle onion-pepperoni mixture on top. Cook partially covered until vegetables are tender, approximately 50 minutes.
  • In a large pot, submerge potatoes in lightly-salted water and bring to a tender boil. Reduce heat and simmer for about 20 minutes until potatoes are soft. Drain and allow to cool before cutting into 1 1/2-inch pieces.
  • Carefully incorporate the potatoes into the vegetable stew and heat for approximately 3 minutes. Finish the dish by drizzling 1 tablespoon of olive oil over the stew before serving.

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