Vegetable Soup in the Style of Naples: Cianfotta

Name: Vegetable Soup in the Style of Naples: Cianfotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 baking potatoes, cut into cubes; 2 mediums bell peppers; 227 grams (about 4 small) small green hot chili peppers; 1 medium eggplant; 1 bunch fresh basil, cut into chiffonade; 1 garlic clove, thinly sliced; 177 milliliters extra-virgin olive oil; 1 onion, thinly sliced; 4 servings Grated Parmigiano-Reggiano, to taste; 4 servings Salt and freshly ground black pepper; 227 grams ripe tomatoes; 473 milliliters vegetable stock; 1 bunch (about 5-6) zucchini flowers

Vegetable Soup in the Style of Naples: Cianfotta might be just the main course you are searching for. One serving contains 637 calories, 16g of protein, and 49g of fat. This gluten free recipe serves 4. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. If you have eggplant, bell peppers, onion, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

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.

Ingredients you will need

Zucchini Blossoms