From Nic with the Gallery
Giambotta is an Italian summer soup, and is a great way to use your Clay Coyote Dutch Oven. Giambotta soup can use whatever vegetables you have available, but generally the soup includes bell peppers, zucchini or summer squash, tomatoes and fresh basil. Some recipes include sausage. This recipe is a combination from Foodwishes.com and Masterclass.com
Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon fennel seeds
- 4 cloves garlic, chopped
- 4 Oz Italian sausage (optional)
- 1/2 teaspoon of red pepper flakes
In your Dutch Oven heat your oil over medium heat until it is shimmering. Add your fennel seeds and red pepper flakes, and cook them for about 30 seconds. Add your onion, garlic and Italian sausage. Sauté until garlic and onions are translucent.
Once those ingredients have been sautéed then add 36 OZ of tomato puree (or enough fresh tomatoes to reach a similar amount) . Once the tomato has been added then it is time to add in the vegetables.
Ingredients continued:
- 3-4 zucchini
- 3-4 russet potatoes
- 2 bell peppers
- 2 Pounds sausage (optional)
- 1/2 pound green beans (blanched)
Cook until vegetables are done, and salt and pepper to taste. You could also serve it with fresh herbs should you have some later in the summer. Foodwishes.com author called for 1/2 a bunch of fresh basil, and to serve it with a nice hunk of crusty bread (hello Clay Coyote Bread Baker!) . I will have to remember this soup in the upcoming months when we will have an abundance of fresh zucchini and tomatoes.
