In keeping with the warm comfort food for the cold snap we’ve had I thought I would post another “soup/stew” recipe. If you have looked around my blog or if you know me you are aware that I come from an Italian family. I was lucky enough to have my Italian grandma live four houses down the street from me. This recipe is something Grandma Sue would make for us all the time.
Ciambotta is an Italian vegetable stew. I think she would call it “chum – bot” but whatever you call it – it is oh so good! Another one that will warm you from your heart to your toes! Gram was someone who served a lot of comfort food and at the same time she would provide comfort with her warm and caring heart. I had such a wonderful relationship with my Grandma Sue. She was like my other parent after my dad died, as well as my grandma and truly my best friend. I can’t even begin to tell you how special she was to me and to all of her grandchildren. We her miss strength and wisdom but she is forever with us. xxoo!
Ciambotta - Italian Vegetable Stew
Grandma Sue used to grab whatever vegetables she had in the frig and whip this up for us on a cold winter's day. It's also great in the summer when you have fresh vegetables from the garden.
1 lg zucchini - sliced
1 medium onion - diced
3 gloves of garlic
3 celery stalks - sliced
3 carrots - sliced
4 potatoes - peeled and cubed
2 cups fresh or 1 can of green beans
1/2 Red and 1/2 Green Pepper
1-1/2 cartons of chicken stock about 48 oz.
3 tbsp. olive oil
1 can (15oz) crushed tomatoes
2 tsp sugar
Salt & Pepper
Parmesan Cheese - grated
In a large soup pot or dutch oven over medium heat add the olive oil and allow to heat for a few minutes.
Add the garlic cloves (be sure to smash them a little).
While that is sautéing - fill a large pot with cold water, add some salt to the water and boil the potatoes until they are nearly done. Drain and cool.
In each step below - be sure to add a little salt, pepper and garlic powder to each vegetable as you add it in. This is only a shake or two:
After the garlic becomes golden brown add the carrots and allow to cook until they begin to get soft.
At that point add the peppers and after a few minutes the onions, celery and zucchini.
Add the green beans or if using fresh or frozen green beans - cook per directions.
After approximately 3-4 minutes add in the chicken stock. I like stock over broth because of the depth of flavor. You can also use vegetable stock.
Add the potatoes.
Add the crushed tomatoes - you may not need the whole can - just enough to flavor the broth.
Add the sugar with the crushed tomatoes.
Add a generous amount of parmesan cheese. I like a lot but you can add to your desire.