Vegetable Soup in the Style of Naples: Cianfotta
Ingredients
- 2 medium-sized bell peppers
- 1/2 pound ripe tomatoes
- 1 bunch (about 5-6) zucchini flowers
- 1/2 pound (about 4 small) small green hot chili peppers
- 1 medium-sized eggplant
- 3/4 cup extra-virgin olive oil
- 1 garlic clove
- thinly sliced
- 1 onion
- thinly sliced
- 2 baking potatoes
- cut into cubes
- 2 cups vegetable stock
- Salt and freshly ground black pepper
- 1 bunch fresh basil
- cut into chiffonade
- Grated Parmigiano-Reggiano
- to taste
Instructions
No instructions listed