Best Vegetable Stew Giambotta Recipes

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VEGETABLE STEW (GIAMBOTTA)



Vegetable Stew (Giambotta) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil plus some to drizzle
1 bay leaf, fresh or dried
3 cloves garlic, 2 chopped, 1 whole cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes
1 cup stock, chicken or vegetable
1/2 cup torn or chopped basil (10 to 12 leaves)
4 (1-inch thick) slices whole-grain crusty bread
1/2 cup grated pecorino

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
  • Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

GIAMBOTTA (ITALIAN VEGETABLE STEW)



Giambotta (Italian Vegetable Stew) image

I found this recipe in Woman's Day. It is slightly different than the others posted, so I thought I would include it.

Provided by Chris Reynolds

Categories     Stew

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, plus more for serving
2 large onions, roughly chopped
4 ounces pepperoni, cut into 1/4-inch pieces
4 clove(s) garlic, roughly chopped
3 large carrots, cut into 2-inch pieces
1/2 medium about 1 1/2 pounds head cabbage, cored and cut into 1-inch wedges, then halved crosswise
kosher salt
pepper
1 1/2 lbs tomatoes, roughly chopped
2 medium about 12 ounces zucchini, cut into 1-inch pieces
1/2 lb green beans, trimmed
3 medium about 1 pound red potatoes

Steps:

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

VEGETABLE STEW (GIAMBOTTA)



Vegetable Stew (Giambotta) image

This is a Rachael Ray recipe, but my mom has made this for years. We love this in the summer with all the fresh veggies from the garden.

Provided by MARIA MAC

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
1 bay leaf
3 garlic cloves, chopped
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
salt and pepper
1 (28 ounce) can diced fire-roasted tomatoes
1 cup chicken stock or 1 cup vegetable stock
1/2 cup chopped fresh basil leaf (10 to 12 leaves)

Steps:

  • Heat a medium soup pot over medium heat.
  • Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  • Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  • Season with salt and pepper, cover and cook 20-30 minutes, stirring occasionally.
  • Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  • Turn heat off and stir in basil.

VEGETABLE STEW (GIAMBOTTA) A LA RACHAEL RAY



Vegetable Stew (Giambotta) a La Rachael Ray image

Lean and Mean! Recipe courtesy of Rachael Ray and 30 Minute Meals. Was watching her prepare this stew and decided to post it; because we are having it for lunch tomorrow. Every Friday for lunch they serve some kind of soup that is hearty with some rice and vegetables. The soup is generally made with root vegetables, all kinds of meat, & beans as well!

Provided by Manami

Categories     Potato

Time 40m

Yield 1 stock pot, 4 serving(s)

Number Of Ingredients 18

1/4 cup extra virgin olive oil, plus some to drizzle
1 bay leaves, fresh or 1 dried bay leaf
2 garlic cloves, chopped
1 garlic clove, cracked from skin
2 onions, sliced
2 large potatoes, peeled and chopped
1 eggplant, chopped
1 zucchini, chopped
1 red bell pepper, seeded and chopped
salt, to taste
fresh ground pepper, to taste
crushed red pepper flakes, to taste (optional, for that extra zing)
italian seasoning, to taste
28 ounces fire roasted diced tomatoes (from a can)
1 cup low sodium chicken broth (we used low-sodium vegetable) or 1 cup vegetable stock (we used low-sodium vegetable)
1/2 cup torn chopped fresh basil (10 to 12 leaves) or 1/2 cup flat leaf parsley
4 slices whole wheat crusty bread (1-inch thick)
1/2 cup grated pecorino cheese

Steps:

  • Preheat broiler.
  • Heat a medium soup pot over medium heat.
  • Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  • Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  • Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
  • Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  • Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
  • Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
  • Serve cheese whole-grain toast with bowls of vegetable stew.

Nutrition Facts : Calories 569, Fat 16.8, SaturatedFat 2.6, Sodium 859.8, Carbohydrate 95.2, Fiber 14.8, Sugar 16.2, Protein 15

GIAMBOTTA (VEGETABLE STEW)



Giambotta (Vegetable Stew) image

Make and share this Giambotta (Vegetable Stew) recipe from Food.com.

Provided by cookiecutter _

Categories     Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

2 medium red bell peppers, cored, seeded, cut into bite-sized pieces
2 large tomatoes, cored and cut into small pieces
2 medium potatoes, peeled and cut into bite-sized pieces
1 medium eggplant, cut into bite-sized pieces
1 large onion, diced
salt and pepper
1/4 cup water
2 tablespoons olive oil
4 -5 basil leaves, torn into pieces

Steps:

  • Get a large pot and throw in all the ingredients except the basil.
  • Cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
  • Remove from heat and stir in basil.
  • Can be served hot or at room temperature.

Nutrition Facts : Calories 111.4, Fat 3.8, SaturatedFat 0.6, Sodium 8.3, Carbohydrate 18.7, Fiber 5, Sugar 5.3, Protein 2.7

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