Vegetable Soup in the Style of Naples: Cianfotta

TOTAL TIME: 45 min
Prep: 15 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

Clean and cut all the "verdura" (including the bell peppers, tomatoes, zucchini blossoms, chili peppers) into 1/2-inch dice. Make sure to do the chili peppers last and clean your knife and cutting board thoroughly after chopping them.

In a 12 to 14-inch saucepan with 3-inch sides, heat the olive oil over a medium-high flame until hot but not smoking. Add the garlic and onion and cool until a light golden brown, about 5 minutes. Add the potato cubes and cook until light golden brown on all sides, about 5 minutes more. Add the rest of the vegetables and let cook until soft, about 15 minutes more.

Begin adding the stock, bit by bit. Bring the soup to a boil, reduce to a simmer, and season to taste with salt and pepper.

Serve the soup in 4 warmed soup bowls, garnished with basil. Add some Parmigiano-Reggiano, to taste, if desired.

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