Giambotta (Italian Vegetable Stew) | Recipes| Cook For Your Life

Giambotta (Italian Vegetable Stew)

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5 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 21 ingredients

Giambotta has almost as many variations as there are vegetables. Don’t be put off by the list of ingredients. Once the vegetables are prepped, the work is done. This colorful recipe because uses two delicious...


  • 2 Cubanelle or Italian frying peppers, seeded and cut into 1-inch pieces
  • 1 red pepper, seeded and cut into 1-inch pieces
  • 2 large leeks, white and tender green parts only, sliced and rinsed to remove any dirt
  • 1 parsnip, peeled and cut into 1-inch dice
  • 1 small rutabaga, peeled and cut into 1-inch dice
  • 1 small celeriac root, peeled and cut into 1-inch dice
  • ½ butternut squash, peeled and cut into 1-inch dice
  • 1 zucchini cut into 1-inch pieces (optional)
  • 1 fennel bulb cut into ¼-inch strips
  • 6 garlic cloves, smashed, peeled and left whole
  • ½ cup olive oil
  • 1 cup water
  • 2 tablespoons white wine vinegar
  • 2 bay leaves
  • 2 sprigs fresh thyme, chopped or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • 2 teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes


  • 6 eggs (optional)
  • Freshly ground black pepper, to taste
  • ¼ cup chopped fresh mint
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Nutrition Facts


256 cals


17 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g


21 g


7 g


5 g


7 g


94 mg


  1. Put all the ingredients except the ingredients for garnish into a heavy non-reactive pot. Cover, turn down the heat and simmer for about 30 minutes or until the rutabaga is tender. Remove garlic cloves and bay leaf.
  2. At this point, add the eggs if using, cover and poach for 5 minutes until the eggs are set. Sprinkle with the chopped mint, a grind of black pepper, and serve.

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