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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 308.9
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 648.6 mg
  • Total Carbs: 59.8 g
  • Dietary Fiber: 12.5 g
  • Protein: 9.1 g

View full nutritional breakdown of Giambotta calories by ingredient
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Italian Vegetable Stew Italian Vegetable Stew
Number of Servings: 4


    1 tablespoon olive oil
    1 bay leaf, fresh or dried
    3 cloves garlic, chopped
    2 onions, sliced
    2 large potatoes, peeled and chopped
    1 eggplant, chopped
    1 zucchini, chopped
    1 red bell pepper, seeded and chopped
    Salt and pepper
    1 (28-ounce) can diced tomatoes
    1 cup stock, chicken or vegetable
    1/2 cup torn or chopped basil (10 to 12 leaves)


Heat a medium soup pot over medium heat. Add extra-virgin olive oil, 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, zucchini, and bell pepper. 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 BUN3KIN.

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Member Ratings For This Recipe

  • I tweaked this one a bit. Added some spinach, celery, mushrooms, and leeks to give even more veggie variety. Didn't have the fire roasted tomatoes so just used regular diced and add some "heat" of my own. It turned out great!! Thanks for the recipe! - 1/17/11

    Was this review helpful?   yes  No
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