Vegetable Soup in the Style of Naples: Cianfotta

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Picture of Vegetable Soup in the Style of Naples: Cianfotta Recipe Photo: Vegetable Soup in the Style of Naples: Cianfotta Recipe
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Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
4 servings
Level:
Easy
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Ingredients

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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  • on July 27, 2008

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    This soup is simple to make yet tastes layered and complex due to the caramelization and the heat of the chili peppers. I stumbled upon this recipe trying to find uses for our eggplant, zucchini blossoms and basil. Will make this again.

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