Giambotta (Italian Vegetable Stew)

5 from 2 votes

Giambotta (Italian Vegetable Stew)

Bursting with flavor and fresh vegetables, this easy one-pot Giambotta (or Italian Vegetable Stew) is perfect to make in the summer with produce at peak ripeness—or anytime the craving hits. You can omit the Italian sausage, too.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Italian

Servings: -8

Calories: 414kcal

Author: Amy Palanjian

Equipment

Ingredients

2 tablespoons olive oil
1 pound sweet Italian sausage (optional)
1 pound baby potatoes (diced)
2 cups zucchini (diced; about 1 medium)
2 cups green beans (halved)
2 cups sweet bell pepper (diced; about 1 medium)
14.5 ounces marinara sauce (or crushed tomatoes)
Salt and pepper to taste
grated Parmesan cheese and fresh basil (optional)

US Customary - Metric

Instructions

Add the olive oil to a large, deep skillet or a medium pot. Warm over medium heat.
If using, add the sausage. Cook for 6-8 minutes, or until mostly browned, breaking up with a wooden spoon as it cooks.
Add the potatoes, zucchini, green beans, pepper, crushed tomatoes, and 1 cup water or broth. (It's okay if you measure roughly and have a little more or less of any one ingredient.)
Bring to a simmer, reduce the heat to medium-low and cook for about 25-35 minutes or until all of the vegetables are soft, stirring occasionally. (The potatoes take the longest to cook, usually, so check those for doneness.)
Season to taste with salt and pepper. Serve warm with Parmesan cheese and fresh basil, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer-safe container for up to 6 months. Thaw or warm to serve.
If using crushed tomatoes, you can add a little Italian seasoning to add flavor.
Add white beans to the cooked vegetable mixture if desired.
Season to taste with salt and pepper.
Change up the vegetables according to what you have on hand. Other options that work well here include eggplant and summer squash.
If you make this without the sausage, you can blend up the finished sauce and serve over breaded chicken or tossed with pasta.
Omit the sausage to make this vegetarian if desired.

Nutrition