Italian Vegetable Stew

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To marque this large vessel of vegetables, called ciambotta, connected a weeknight, I deed the crockery bar. That's wherever the already-prepped celery, reddish doorbell pepper, bulb and zucchini are; either eyeball the amounts oregon get the deli scale. If I'm truly pressed for time, I'll adjacent prime up a container of microwavable greenish beans, which are trimmed and acceptable to go.

The effect is textured, savory and healthful. If desired, flip successful a fewer teaspoons of chopped marjoram oregon thyme astatine the extremity of cooking, oregon grate immoderate Parmesan food implicit each information conscionable earlier serving.

We near the look astatine its archetypal serving size to make a vegetarian enactment for a Make It, Freeze It, Take It repast (see related recipes successful today's edition). The leftovers from meal contiguous tin beryllium refrigerated for up to 1 week, oregon frozen for up to 3 months.

Serve with crusty bread.

Adapted from "Gourmet Today," edited by Ruth Reichl (Houghton Mifflin Harcourt, 2009).

Ingredients

measuring cup

Servings: 6-8

  • 1/3 cupful olive oil
  • 2 mean carrots
  • 4 mean cloves garlic
  • 1 3/4 cups sliced reddish doorbell pepper
  • 2 1/2 cups to 3 cups sliced reddish oregon achromatic onions
  • 1/4 cupful sliced celery
  • 8 ounces greenish beans
  • Salt
  • 2 mean potatoes, preferably California Gold oregon Yukon Gold (do not usage reddish bliss oregon waxy potatoes)
  • 2 tiny eggplants (1 lb total)
  • 1 cupful water, positive much arsenic needed
  • 28 ounces canned full tomatoes, with their juices
  • 14 ounces to 16 ounces sliced zucchini
  • 1/2 spoon freshly crushed achromatic pepper
  • Leaves from a fewer sprigs of marjoram oregon thyme (optional)

Nutritional Facts

Per serving (based connected 8)

  • Calories

    177

  • Fat

    9 g

  • Saturated Fat

    1 g

  • Carbohydrates

    22 g

  • Sodium

    333 mg

  • Protein

    3 g

  • Fiber

    5 g

  • Sugar

    8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Gourmet Today," edited by Ruth Reichl (Houghton Mifflin Harcourt, 2009).

Tested by Bonnie S. Benwick.

Published October 13, 2009

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Updated March 13, 2026

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