Italian Vegetable Stew

• 1 tablespoon olive oil
• 2 large onions, chopped
• 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
• 4 cloves garlic
• 3 tablespoons olive oil
• 3 large carrots, cut into 2-inch pieces
• 1/2 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
• kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds tomatoes, coarsely chopped
• 2 zucchini, cut into 1-inch rounds
• 1/2 pound fresh green beans, trimmed
• 3 potatoes
• 1 tablespoon olive oil, or to taste

1. Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
2. Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
3. Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
4. Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

olive oil, onions, pepperoni sausage, garlic, olive oil, carrots, kosher salt, ground black pepper, tomatoes, zucchini, green beans, potatoes, olive oil

Taken from www.allrecipes.com/recipe/228673/italian-vegetable-stew/ (may not work)