Giambotta, also known as Italian vegetable Soup, is a rustic dish made with zucchini, eggplant, peppers, and tomatoes simmered in a San Marzano base. It is one of those cozy, comforting soups that makes the most of end-of-summer produce and tastes even better with crusty bread for dipping. This simple yet flavorful Italian vegetable soup recipe has roots in my family’s kitchen and a funny story that takes me back to elementary school.
When I was in fourth or fifth grade, our school put together a cookbook where every student shared a family recipe. I flipped through ideas with my Grandma Angela: her tomato sauce, her artichokes, her manicotti. Those were her VIP recipes, too sacred to give away. Then I spotted a word I had never seen before, Giambotta. The name looked so authentically Italian that I immediately knew it was the one.
Grandma Angela teased me for picking “just a vegetable soup” when she had so many other special dishes, but the choice ended up being perfect. As a kid I did not appreciate a bowl of vegetables, but today as a vegetarian I love it. Giambotta has become one of my favorite recipes, rustic and nourishing, and a link between my childhood, my heritage, and the meals I now make for my own family. It feels like a thread weaving us between past and future, my grandmother once standing over her steaming pot to feed her family, and now me doing the same in my own kitchen.
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Ingredients
A handful of summer vegetables and pantry staples make this Italian vegetable soup both rustic and comforting.
- San Marzano Tomatoes
- Zucchini
- Eggplant
- Potato
- Bell Peppers
- Capers
- Fresh Basil
See recipe card for quantities.
What is Giambotta?
Giambotta (pronounced Jahm-BOH-tah), also known as ciambotta or cianfotta, is a rustic Italian vegetable soup from southern Italy. It is made with summer produce like zucchini, eggplant, peppers, potatoes, and tomatoes simmered together in a light tomato broth. Every family and region makes it a little differently, but the heart of the dish is the same: simple vegetables cooked down into a cozy, nourishing stew that tastes like the garden in a bowl.
Seasonal Soups: From Summer to Fall and Winter
Giambotta is often called a summer vegetable soup because it makes the most of zucchini, eggplant, peppers, and tomatoes when gardens and markets are overflowing. But the beauty of this rustic Italian vegetable soup is how adaptable it is. In fall and winter, you can lean on potatoes, carrots, squash, and hearty greens to make it just as cozy and nourishing. Think of it as an Italian cousin to minestrone, perfect for year-round comfort. If you want to make this a full Italian spread, pair the soup with my Roasted Cherry Burrrata Appetizer. The creamy cheese and crusty bread are a dream next to a bowl of Giambotta.
Is Italian Vegetable Soup Healthy?
Yes, Italian vegetable soup — also known as giambotta — is naturally healthy. It’s loaded with seasonal vegetables like zucchini, eggplant, peppers, potatoes, and tomatoes simmered in a light broth. You get fiber, vitamins, and antioxidants from the fresh produce, along with heart-healthy fats from olive oil. It’s naturally vegetarian, and if you leave out the optional Parmesan rind, it’s fully vegan too. If you’re in the mood for more cozy bowls, try my Roasted Tomato Soup next.
How to Store Italian Vegetable Soup
Giambotta keeps really well, and honestly, I think it tastes even better the next day once all the flavors have had time to blend. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, just warm it gently on the stove until it’s hot, or microwave a bowl if you’re in a rush.
If you want to freeze it, let the soup cool completely, then portion it into freezer-safe containers. It will keep for about 2–3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat until steaming.
Real Tip
Honestly, giambotta is even better the next day. The flavors settle in and get richer, and I love scooping it over rice for a super cozy, filling meal. It feels like a whole new dish without any extra work.
FAQ
Yes to both. The base of giambotta is naturally vegetarian. Some families add sausage or fish, but it is just as traditional to keep it all vegetables. If you want it fully vegan, just skip the optional Parm rind and you will still have a flavorful, rustic Italian vegetable soup.
They are like cousins. Ratatouille is the French version, while giambotta is the Italian take with zucchini, eggplant, peppers, and tomatoes simmered in a light tomato broth. Giambotta is often a little chunkier and more rustic, perfect with bread on the side.
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📖 Recipe
Giambotta: Italian Vegetable Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 medium eggplant diced
- 2 zucchini sliced into half moons
- 2 potatoes peeled and diced
- 2 bell peppers chopped
- 1 can 28 oz San Marzano tomatoes (crushed)
- 4 cups vegetable broth
- 2 tablespoons capers
- 1 Parm rind optional, for extra depth. *See Notes
- ½ cup fresh basil leaves torn
- Salt and pepper to taste
- Crusty bread for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
- Stir in eggplant, zucchini, potatoes, and peppers. Cook for 5–7 minutes until the vegetables begin to soften.
- Crush and pour in the San Marzano tomatoes and vegetable broth. Stir in capers and the optional Parm rind.
- Bring to a boil, then lower to a gentle simmer. Cook uncovered for about 25–30 minutes until the potatoes are tender and the vegetables have melded into the broth.
- Remove the Parm rind, stir in fresh basil, and adjust seasoning with salt and pepper. Ladle into bowls and serve with crusty bread.
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