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Ciambotta (Italian Vegetable Stew)

A healthy and hearty stew made with summer vegetables.
Ciambotta (Italian Vegetable Stew)

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Servings: 6
Total Time: 45 minutes
Recipe by: Frankie


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
freshly ground pepper
optional: crusty Italian bread to serve with stew


1. Heat the oil in a dutch oven over medium heat.

2. Add the onion, celery, potatoes, garlic, and 1 tsp salt and cook, stirring occasionally, until onions begin to soften, about 5 minutes.

3. Stir in the zucchini and bell peppers to the pot and cook 2 more minutes.

4. Stir in the tomatoes, reserved tomato juice, vegetable broth, and bay leaf.

5. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.

6. 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.

7. Take off the heat and stir in the basil, red pepper flakes, and lemon juice.

8. Add salt and freshly ground pepper to taste.

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Ciambotta (Italian Vegetable Stew)

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