Go Back

Grandmacore Spring Giambotta

A rustic, cozy, and vibrant Italian spring vegetable stew featuring tender new potatoes, asparagus, and sweet peas simmered in an herb-infused, olive-oil-rich broth.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Soup
Cuisine: Italian, Rustic, Vegetarian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Aromatics & Base
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 1 large bunch spring onions or 2 leeks, thinly sliced
  • 4 cloves garlic smashed and roughly chopped
Spring Vegetables
  • 1 lb baby new potatoes quartered (Yukon gold or red)
  • 1 bunch fresh asparagus woody ends removed, cut into 1.5-inch pieces
  • 1.5 cups sweet green peas fresh shelled or frozen
Broth & Seasoning
  • 2 cups vegetable broth or chicken broth
  • 1/2 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper freshly ground
  • 1 piece Parmesan/Pecorino rind optional, for umami
  • 1 handful fresh herbs mint, parsley, basil, chopped

Equipment

  • Large Dutch Oven or Heavy-Bottomed Soup Pot
  • Wooden spoon
  • Cutting board and knife

Method
 

  1. Build Base: Heat olive oil in a Dutch oven over medium-low heat. Sauté spring onions for 8-10 mins until soft. Add garlic and cook 1 min.
  2. Simmer Potatoes: Add quartered potatoes, stir to coat in oil. Pour in broth and add cheese rind (if using).
  3. Slow Cook: Bring to a gentle simmer, cover, and cook on low for 15-20 minutes until potatoes are very tender.
  4. Add Greens: Uncover, add asparagus and peas. Simmer gently for 5-7 minutes until tender but still bright green.
  5. Finish: Remove from heat. Discard cheese rind. Stir in chopped fresh herbs. Adjust salt and pepper to taste.
  6. Serve: Ladle into bowls. Garnish heavily with extra virgin olive oil, grated cheese, and serve with crusty sourdough bread.

Notes

Do not rush cooking the onions in step 1; sweating them slowly builds the essential sweet flavor foundation for the stew.