Naples Family Vegetable Stew (Ciambotta)
2 tbs olive oil
1 medium onion
1/2 lb. Romano green beans (may be substituted with other), cut into thirds
2 small zucchini, diced into ½ inch pieces
2 small yellow squash, diced into ½ inch pieces
2 medium potatoes, diced into ½ inch pieces
1/2 cup tomato puree (may be substituted with fresh tomatoes)
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Salt and Pepper
In a stainless steel kettle, sauté onions in olive oil over medium heat until transparent, approximately 10-12 minutes. Add green beans and cook over medium heat for 5 minutes. Add zucchini, yellow squash, potatoes, tomato puree, parsley and basil.
Add salt and pepper to taste.
Cover pot and simmer on low heat until all vegetables are tender, approximately 45 minutes. Sprinkle with Parmesan cheese and serve hot.