Italian Vegetable Stew

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 large onions, chopped
• 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
• 4 cloves garlic
• 3 tablespoons olive oil
• 3 large carrots, cut into 2-inch pieces
• 1/2 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
• kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds tomatoes, coarsely chopped
• 2 zucchini, cut into 1-inch rounds
• 1/2 pound fresh green beans, trimmed
• 3 potatoes
• 1 tablespoon olive oil, or to taste

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. transfer pepperoni mixture to a bowl and set aside.
• heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. partially cover the pot and simmer until vegetables are tender, about 50 minutes.
• place potatoes into a large pot and cover with lightly-salted water. bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. drain and let potatoes cool. when cool enough to handle, cut potatoes into 1 1/2-inch pieces.
• gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.