ITALIAN VEGETABLE STEW
Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread.
Provided by RALEPRICE
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 41.7 g, Cholesterol 19.8 mg, Fat 20.2 g, Fiber 9.8 g, Protein 10.9 g, SaturatedFat 4.5 g, Sodium 614.8 mg, Sugar 12 g
BEEF STEW WITH PASTA
I have happy memories of my mother's tomato-y beef stew, so I combined her recipe with a bunch of fall veggies I needed to use. The result was a fun, fill-you-up dinner. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings (5 quarts).
Number Of Ingredients 16
Steps:
- In a 7-qt. Dutch oven, heat 1 tablespoon oil over medium-high heat; brown half the beef. Remove from pan. Repeat with additional oil and remaining beef., In same pan, saute carrots and onion in remaining oil until onion is tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato paste, salt, pepper, broth, beef and, if desired, parsley; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours., Stir in potatoes, beans and cheese; bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, until beef and vegetables are tender, 15-20 minutes, stirring occasionally. Stir in spinach until wilted.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 999mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.
VEGETABLE AND PASTA STEW
Provided by Jacques Pepin
Categories dinner, weekday, pastas, main course
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- To prepare the vegetables, heat the olive oil in a large skillet. When hot, add the eggplant and cook it over medium to high heat for about 5 minutes, until it is brown on all sides. (It will absorb most of the oil.)
- Add the red onion, scallions, red pepper and cauliflower to the skillet. Cover and cook over medium heat for about 5 minutes. Add the zucchini and cook for 2 minutes more, covered. Add the salt and pepper, toss until well mixed and set aside.
- Meanwhile, prepare the pasta: bring water to a boil in a large pot. Add the pasta and cook for 12 to 15 minutes, depending on the size and type of pasta you are using and how you like it cooked.
- Drain the pasta, reserving 1/2 cup of the cooking water. Put this water in a large serving bowl and mix it with the cheese, olive oil, salt and pepper. Add the pasta and toss it with the cheese mixture.
- Stir in the reserved vegetables and serve immediately with extra Parmesan cheese, if desired.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 436 milligrams, Sugar 8 grams
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COMFORTING LENTIL TOMATO PASTA STEW | THE FULL HELPING
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4.4/5 (18)Category Main, Soup, StewCuisine ItalianTotal Time 40 mins
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