Italian Vegetable Stew recipe
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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 ½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise kosher salt ½ teaspoon ground black pepper 1 ½ pounds tomatoes, coarsely chopped 2 zucchini, cut into 1-inch rounds ½ pound fresh green beans, trimmed 3 potatoes 1 tablespoon olive oil, or to taste
Nutrition Info
- 375.7 caloriescarbohydrate: 41.7 gcholesterol: 19.8 mgfat: 20.2 gfiber: 9.8 gprotein: 10.9 gsaturatedFat: 4.5 gservingSize: -sodium: 614.8 mgsugar: 12 gtransFat: : -unsaturatedFat: : -
Directions Italian Vegetable Stew
Directions
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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.