Our dinner tonight is a classic Italian recipe that makes good use of our garden vegetables. Giambotta is classically made with potatoes and I have included them in the recipe below. However, you may notice that the picture is showing a vegetable stew over pasta. This is because we did not have any potatoes in the house so I substituted with 8 ounces of penne. You can do the same if you prefer.
This is always a vegetarian meal but if your family likes to include meat at, this is a great accompaniment on top of grilled chicken breasts.
Italian Vegetables Stew (Giambotta)
Prep Time: 15 minutes
Cook Time: 30 minutes
Estimated Values per Serving (without bread and cheese):
Calories: 80 Fat: trace Points: 1
1 large onion – chopped
1 bell pepper (green or red) – chopped
2 cloves garlic – minced
1 large (or 2 medium) zucchini – cut into 1 inch pieces
1 cup white wine
½ pound string beans
2 cans (28-ounces each) diced tomatoes
2 tablespoons fresh basil – chopped
1 teaspoon dried oregano
Salt and pepper to taste
2 potatoes – diced
- Heat a large saucepot on medium heat, spray with cooking spray and add onion. Sauté onion for about 5 minutes until soft. Add pepper and sauté. Add garlic and sauté for 1 minute.
- Add zucchini, wine and string beans and sauté for 5 minutes.
- Add tomatoes, basil, oregano and salt and pepper, cover and allow to simmer for 15 minutes.
- Add potatoes and simmer for about 10 minutes longer or until potatoes are soft.
- Serve with Italian bread and parmesan cheese on the side.