Vegetable Soup in the Style of Naples: Cianfotta

1. 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."]

* Per serving · 4 servings · Values may vary.