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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tablespoon oil in a large heavy pot over medium heat. Add the onions, pepperoni, and garlic and cook, stirring occasionally, until golden, 8 to 10 minutes. Transfer the onion mixture to a bowl. | 2. Add the remaining 3 tablespoons oil to the pot and heat over medium-low heat. Add the carrots, cabbage, 3/4 teaspoon salt, and 1/2 teaspoon pepper, and toss to combine. Top with the tomatoes, then the zucchini and beans. Scatter the onion mixture over the top. Partially cover and cook until the vegetables are tender, 45 to 55 minutes. | 3. Meanwhile,place the potatoes in a medium pot, add enough cold water to cover, and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 18 to 20 minutes. Drain and when cool enough to handle, cut the potatoes into 1 1/2-inch pieces. | 4. Fold the potatoes into the vegetable stew and cook until heated through, about 3 minutes. Drizzle with additional oil and serve with crusty bread, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
onion	2		chopped	120.0	28.02	3.3	0.3
pepperoni	4	ounces	cut	571.2	1.3373	21.8167	52.4507
garlic	4	clove	chopped	17.88	3.9672	0.7632	0.06
carrot	3		cut	88.56	20.6928	2.0088	0.5184
cabbage	1/2	pounds	cored cut	56.6991	13.1542	2.903	0.2268
kosher salt				-	-	-	-
pepper				-	-	-	-
tomato	1 1/2	1/2	chopped	60.3148	13.0347	2.9487	0.6702
zucchini	2	ounces	cut	11.9068	1.7633	1.5365	0.2268
green bean	1/2		trimmed	15.5	3.485	0.915	0.11
red potato	3	pound		952.5451	216.3638	25.7187	1.9051

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.