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Vegetable Stew (Giambotta) a La Rachael Ray

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“Lean and Mean! Recipe courtesy of Rachael Ray and 30 Minute Meals. Was watching her prepare this stew and decided to post it; because we are having it for lunch tomorrow. Every Friday for lunch they serve some kind of soup that is hearty with some rice and vegetables. The soup is generally made with root vegetables, all kinds of meat, & beans as well!”
1 stock pot

Ingredients Nutrition


  1. Preheat broiler.
  2. Heat a medium soup pot over medium heat.
  3. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
  4. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper.
  5. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally.
  6. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
  7. Turn heat off and stir in basil(we don't use basil here -- instead we add Italian Seasoning and some parsley)
  8. Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
  9. Serve cheese whole-grain toast with bowls of vegetable stew.

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