Recipe by RALEPRICE
"Giambotta - an Italian stew made with end-of-summer vegetables. Serve with crusty bread."
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1 (4 ounce) package
sliced pepperoni sausage, cut into 1/4-inch dice
carrots, cut into 2-inch pieces
cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
ground black pepper
1 1/2 pounds
tomatoes, coarsely chopped
zucchini, cut into 1-inch rounds
fresh green beans, trimmed
olive oil, or to taste
I made this today exactly as posted and it was absolutely delicious!! I had a friend over for lunch and she asked for the recipe. I will make again soon.
I tried this today for me and my housemates. They totally loved it. I made it without zucchini and green beans though because I can't find them. I substituted the olive oil with vegetable oil. Nevertheless, it taste really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Vegetable Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 182
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