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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 4.1 g
  • Cholesterol: 7.4 mg
  • Sodium: 480.5 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 8.6 g
  • Protein: 7.3 g

View full nutritional breakdown of Italian Vegetable Stew with Tomato base calories by ingredient
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Italian Vegetable Stew with Tomato base

Submitted by: TRUEFREEDOM

Introduction

Called Giambotti, this recipe is very versatile. Use most any vegetables. Keeps well all week in fridge. Freezes well.
Traditionally served with Italian bread, but you can add rice, grains, legumes, poultry, or beef for variety or to increase the protein or fiber. Yummy cold too.
Called Giambotti, this recipe is very versatile. Use most any vegetables. Keeps well all week in fridge. Freezes well.
Traditionally served with Italian bread, but you can add rice, grains, legumes, poultry, or beef for variety or to increase the protein or fiber. Yummy cold too.

Number of Servings: 8

Ingredients

    2 T Olive oil
    3 cloves Garlic minced or diced
    1 large Onion chopped

    Tomatoes, diced or crushed 28 oz can
    1T dry Oregano
    1t dry Basil
    1/2t dry Thyme
    Salt and Pepper to taste

    2 cup Celery chopped
    3 cup Carrots chopped
    3 cup Green Beans (frozen cut or fresh)
    1 cup Corn (frozen or fresh)
    2 cup Potato chopped
    8 cup Zucchini chopped

    2 oz Romano or Parmesan cheese

Directions

All vegetables should be cut in large bite sized chunks.

In a Large soup or stock pot heat the oil. Add the garlic and onion. Saute over medium heat approx. 5-6 minutes.

Add the Tomatoes and spices. cook over medium heat another 5 minutes.

Start adding 1 or 2 of the Vegetable types in order of their density. In this case, Celery first. Cover and cook, simmering about 10-12 minutes minutes then add Carrots. About 10 minutes later add the Potatoes. About 10 minutes later add the Zucchini, frozen Green Beans and Corn. Continue simmering covered, until vegetables are fork tender or more if you prefer softer vegetables. Like soup making, you can walk away for awhile while cooking this, and just check occasionally.
Serves 8-10 ( approx 2-3 cup serving )

Number of Servings: 8

Recipe submitted by SparkPeople user TRUEFREEDOM.






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