Cianfotta

By LeeBoruchow

A traditional neopolitan vegetable stew, perfect for summer.

Ingredients

• 2 bell peppers, 1/2" dice
• 1/2 lb ripe tomatoes, 1/2" dice
• 1 bunch zucchini flowers, roughly chopped
• 4 small green hot chili peppers , 1/2" dice
• 1 medium eggplant, 1/2" dice
• 3/4 cup extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 onion, thinly sliced
• 2 baking potatoes, 1/2" dice
• 2 cups vegetable stock
• Salt and freshly ground black pepper
• 1 bunch fresh basil, chiffonade

Details

Servings 6

Preparation

Step 1

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 except the zucchini flowers 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, add the zucchini flowers and season to taste with salt and pepper.

Serve the soup in 4 warmed soup bowls, garnished with basil.