Vegetable Soup in the Style of Naples: Cianfotta Recipe

Name: Vegetable Soup in the Style of Naples: Cianfotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["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."]

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Vegetable Soup in the Style of Naples: Cianfotta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup in the Style of Naples: Cianfotta

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