Italian Vegetable Stew

Late summer is the time to make a big pot of Italian vegetable stew, full of green beans, tomatoes, zucchini, and other garden favorites and lightly flavored with pepperoni. Serve it in bowls, drizzled with olive oil and accompanied by crusty bread.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 376 Calories

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon olive oil
• 4 cloves garlic
• 3 potatoes
• 2 large onions, chopped
• 1 tablespoon olive oil, or to taste
• kosher salt
• 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
• 3 large carrots, cut into 2-inch pieces
• 2 zucchini, cut into 1-inch rounds
• 0.5 teaspoon ground black pepper
• 0.5 pound fresh green beans, trimmed
• 0.5 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
• 1.5 pounds tomatoes, coarsely chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.