Ingredients
6
6 servings
- •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
- •½ head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
- •kosher salt
- •½ teaspoon ground black pepper
- •1 ½ pounds tomatoes, coarsely chopped
- •2 zucchini, cut into 1-inch rounds
- •½ pound fresh green beans, trimmed
- •3 potatoes
- •1 tablespoon olive oil, or to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 376
- Carbohydrate: 42g
- Fat: 20g
- Fiber: 10g
- Protein: 11g
- Sugar: 12g
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