Name: Italian Vegetable Stew
Prep time: 40 min
Cook time: 40 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onions, chopped - 2 large; Sliced pepperoni sausage, cut into 1/4-inch dice - 1 (4 ounce) package; Garlic - 4 cloves; Olive oil - 3 tablespoons; Carrots, cut into 2-inch pieces - 3 large; Cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise - ½ head; Kosher salt - ½ head; Ground black pepper - ½ teaspoon; Tomatoes, coarsely chopped - 1 ½ pounds; Zucchini, cut into 1-inch rounds - 2; Fresh green beans, trimmed - ½ pound; Potatoes - 3; Olive oil, or to taste - 1 tablespoon

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Italian Vegetable Stew

1. Olive oil - 1 tablespoon

2. Onions, chopped - 2 large

3. Sliced pepperoni sausage, cut into 1/4-inch dice - 1 (4 ounce) package

4. Garlic - 4 cloves

5. Olive oil - 3 tablespoons

6. Carrots, cut into 2-inch pieces - 3 large

7. Cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise - ½ head

8. Kosher salt - ½ head

9. Ground black pepper - ½ teaspoon

10. Tomatoes, coarsely chopped - 1 ½ pounds

11. Zucchini, cut into 1-inch rounds - 2

12. Fresh green beans, trimmed - ½ pound

13. Potatoes - 3

14. Olive oil, or to taste - 1 tablespoon

How to cook deliciously - Italian Vegetable Stew

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.