Ciambotta (Italian Vegetable Stew)
A healthy and hearty stew made with summer vegetables.
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servings: 6
total time: 45 minutes
recipe by: Frankie
Ingredients
- 3 TBSP olive oil
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 1 pound fingerling potatoes, cut into 1/2-inch thick slices
- 4 garlic cloves, minced
- 2 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
- 2 bell peppers, chopped
- 1 14-ounce can whole peeled tomatoes, drained, juice reserved and tomatoes chopped
- 1 cup vegetable broth
- 1 bay leaf
- 2 TBSP fresh chopped basil
- 1 tsp red pepper flakes
- 1 TBSP fresh lemon juice
- salt
- freshly ground pepper
- optional: crusty Italian bread to serve with stew
Directions
- Heat the oil in a dutch oven over medium heat.
- Add the onion, celery, potatoes, garlic, and 1 tsp salt and cook, stirring occasionally, until onions begin to soften, about 5 minutes.
- Stir in the zucchini and bell peppers to the pot and cook 2 more minutes.
- Stir in the tomatoes, reserved tomato juice, vegetable broth, and bay leaf.
- Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
- Take off the lid, increase heat to medium and cook, stirring occasionally, until liquid has reduced a bit and all the vegetables are tender, about 10 minutes.
- Take off the heat and stir in the basil, red pepper flakes, and lemon juice.
- Add salt and freshly ground pepper to taste.
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