Sunday, March 6, 2011

Italian Vegetable Stew (Giambotta)

Yum! My dad makes the best Giambotta (pronounced Jom-bot.) It's Italian veggie stew, it is so healthy and so delish! I usually eat it with white/brown rice and mush it all together, but that's totally up to your preference and tolerance. I make it the lazy way; my dad uses all fresh ingredients. You can do it either way!

What you'll need:

~ Chicken stock
~1 onion chopped or sliced
~ 1- 32 oz can puree tomato
~Small can of tomato sauce
~32 oz water (use empty can)
~2 cloves garlic grated
~Frozen vegetables (zucchini, carrots, cauliflower)
~ 2 cans whole potatoes
~1 can string beans
~Parsley (eyeball)
~ S&P to taste
~2 cups white/brown rice (for every 1 cup of rice, 2 cups of water)

Preparation: In a large pot, heat up chicken stock and add in onions and garlic. Cook until slightly tender. Add in your tomato purée, water, and small can of tomato sauce. Add in frozen veggies and canned veggies. Add in parsley and S&P. Let boil, stir often, and cover with lid, about 20-25 minutes, or until veggies are nice and tender. Taste and add seasonings the way you like. Serve over rice.

That's it! Simple, and very tasty. If you want to add protein, dice some chicken and let it cook in the mix.


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