Giambotta is also spelled ciambotta (and if you’re in my partner’s family then you pronounce it something like “jom-both”), and it hails from Southern Italy. This hearty vegetable stew is one of those gorgeously flexible dishes that can be modified depending on what you have on hand, and how your family prefers to eat it. Although I only started eating it when my partner started making it for me, I already know how I prefer it. Personally, there needs to be zucchini involved and I like the veggies chunky. He likes a less watery broth, but I don’t mind it.
Credit: Allie Chanthorn ReinmannBeyond that, you can add sliced chicken, sausage, a can of chickpeas, wilted greens, or chopped carrots. Basically, whatever you have on hand. I love this soup for a Thursday or Friday night when I’m using up the bits and bobs that never made it into something earlier that week—the small zucchini, the five baby potatoes, the frozen tomato sauce that lives in my freezer. It’s the best soup to make when you need to buy time between grocery store runs.
I didn't have fresh tomatoes for the sauce, so I broke off clumps of the frozen sauce I often keep in the fridge. Credit: Allie Chanthorn ReinmannGiambotta Recipe
Ingredients:
½ small onion, minced
4-6 baby potatoes, halved
2 chicken sausages, halved lengthwise and sliced
¼ teaspoon salt
2 cups chicken, beef, or veggie broth
2. Add the mushrooms, chicken sausage pieces, and zucchini. Stir occasionally for another three minutes to start cooking them and gain some color.
Note that I don’t have additional dry seasonings in this recipe—that’s because my tomato sauce was homemade. I suggest using a pre-seasoned sauce, or add some dry seasonings (like garlic powder, onion powder, or dry chili flakes) to suit your taste.
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