Ciambotta (Late Summer Pasta Veggie Stew) (Edit recipe)

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This ciambotta is a summer vegetable stew of southern Italian cuisine. This is my take on it, combining summer veggie flavours from tomatoes, zucchini and potatoes, mixed with pasta and chickpeas. It's hearty, comforting and the perfect recipe to make as we transition from summer to fall.

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PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

9

Serves: 6-8

Ingredients

796 ml Whole Peeled Tomatoes, Canned, I used ILIOS
5 cups Vegetable Broth
4 Tbsp Extra Virgin Olive Oil
3 whole Potatoes, Russet, peeled and chopped
2 whole Zucchini, chopped
540 grams Chickpeas
1 pinch Salt and Pepper, to taste
250 grams Pasta, I used cocciolette pasta shape
10 sprig Mint Leaves, fresh, added to ciambotta to garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To a large pot, add ILIOS whole peeled tomatoes, blended into a sauce along with your chopped potatoes, 2 cups vegetable broth and ILIOS extra virgin olive oil. Bring to a simmer and let cook until the potatoes are fork tender.
Once potatoes are almost fully cooked, add in chopped zucchini, chickpeas, salt and pepper, and remaining vegetable broth. Pour in ILIOS cocciolette pasta, season with salt and pepper, add chopped mint, then place the lid over the pot to let the pasta cook for about 7 minutes.
Add 3-4 scoops of the ciambotta to a bowl, garnish with extra mint leaves and grated cheese before enjoying.

Notes

How to store: Place in an airtight container and store in the fridge for up to one week.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	646
Fat:	17 g
Carbohydrates:	85 g
Protein:	43 g
Cholesterol:	0 g
Sodium:	1191 mg
Fiber:	19 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.