Italian Vegetable Stew Recipe

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.