Rachael Ray's Vegetable Stew (Giambotta)

Name: Rachael Ray''s Vegetable Stew (Giambotta) Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 bay leaf fresh or dried; 2 cloves garlic chopped; 2 onions sliced; 2 large potatoes peeled and chopped; 1 eggplant chopped; 1 zucchini chopped; Salt and pepper; 1 (28-ounce) can fire roasted diced tomatoes; 1 cup stock chicken or vegetable; 1/2 cup torn or chopped basil (10 to 12 leaves)

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 4

Ingredients

1 bay leaf, fresh or dried 2 cloves garlic, chopped2 onions, sliced 2 large potatoes, peeled and chopped 1 eggplant, chopped 1 zucchini, choppedSalt and pepper 1 (28-ounce) can fire roasted diced tomatoes 1 cup stock, chicken or vegetable 1/2 cup torn or chopped basil (10 to 12 leaves)

Directions

Heat a medium soup pot over medium heat. Spray with Pam and add bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant and zucchini. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Number of Servings: 4

Recipe submitted by SparkPeople user KRIS10P.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving