Giambatta (Vegetable Stew)

Name: Giambatta (Vegetable Stew) Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 10
Ingredients: 2 medium zucchini cut into bite size pieces; 1 yellow squash cut into bite size pieces; 2 medium Russett Potatoes cut into bite size pieces; 1 turnip cut into bite sized pieces; 2 baseball size onions diced; 3 cloves of garlic smashed; 1 can of kidney beans drained and rinsed; 1 large can of fire-roasted tomatoes (or 2 small cans); 1 can of vegetable broth (or chicken broth); 1 bay leaf; 2 T olive oil; Salt & pepper to taste

(5)

Minutes to Prepare: 5
Minutes to Cook: 30

Number of Servings: 10

Ingredients

2 medium zucchini, cut into bite size pieces1 yellow squash, cut into bite size pieces2 medium Russett Potatoes, cut into bite size pieces1 turnip, cut into bite sized pieces2 baseball size onions, diced3 cloves of garlic, smashed1 can of kidney beans, drained and rinsed1 large can of fire-roasted tomatoes (or 2 small cans)1 can of vegetable broth (or chicken broth)1 bay leaf2 T olive oilSalt & pepper to taste

Directions

Coat bottom of large pot with Olive oil. Add onions, let simmer on High for 1 minute.
Add garlic, let simmer for 2 more minutes,
Add potato & turnip, simmer for 3 minutes,
Add squash, zucchini. simmer for 2 minutes.
Then add red pepper & bay leaf.
Cover Pot & turn down to Med High.
Let simmer with lid on pot for 10 minutes.
Take bay leaf out & add fire roasted tomatoes and veggie broth.
Bring to boil. Soup is ready when reaches boiling point. For thicker stew let simmer on low an additional 10 minutes.
You may salt & pepper between each addition of vegetable with a sprinkling of each, or add salt & pepper to taste at end.
A 1 cup serving has under 150 calories!!!!
Add green onions for even more great flavor.
Great served with toasted whole wheat baquette slices

Number of Servings: 10

Recipe submitted by SparkPeople user NEP2NFLY.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 144.8
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 963.8 mg
Total Carbs: 25.6 g
Dietary Fiber: 6.6 g
Protein: 5.3 g

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Member Reviews

MNABOY
Too much sodium for me but I would eat it any way - 12/11/20
1CRAZYDOG
Great recipe but should have the peppers listed in the ingredients. And honestly, any veggies you have hanging around would be good in this stew (carrots, celery, parsnip, fennel) - 7/17/19
MELISSABB
So it was really tasty, but the recipe instructions itself needs help. They never tell you about red pepper in the ingredient list and they never tell you when to add the beans as you are putting everything together. It was so good though. I will definitely be making it again. - 8/26/08
LKM46394
I didn't use the turnip, but added cabbage instead - great recipe - 1/14/08
RONA10261
Work with Special Ed teens. Had them shop for the ingredients. Easy to understand shopping and cooking directions makes this stew a winner. Thanks - 1/14/08
RADAR_BRIAN
Even if I wasn't watching my calories this would be one of the best soup/stews I've had in a long time. It's both hearty and rich. We will make it again, and again, and again. - 1/6/08