• 3 tbsp canola oil
• ½ onion, chopped
• 2 peeled potatoes, rough chopped
• 2 zucchini, rough chopped
• 2 cups string beans, cut in thirds
• 2 tbsp chopped basil
• 2 eggs, beaten
• pinch of salt & black pepper

Marinara Sauce

• 2 (16-oz) cans plum tomatoes (San Manzano) blended or 12 dozen fresh tomatoes
• canola oil to coat stock pot
• onions, chopped
• salt & pepper
• fresh basil

Prepare the Marinara Sauce

1. Heat canola and sauté onion
2. Add freshly crushed tomatoes or canned and simmer for 40 minutes
3. Add salt, pepper and fresh basil

Prepare Giambotta

1. Heat oil and sauté onions until soft and translucent
2. Add zucchini, potatoes and a pinch of salt. Stir to coat with oil and cook for 15 minutes on medium heat
3. Add enough marinara sauce to cover the vegetables
4. Add string beans and mix ingredients well
5. Bring to a boil, reduce heat to medium, and simmer 30-45 minutes
6. Pour in beaten eggs and stir
7. Cook 1 minute more so that the egg forms strings and enjoy!