Vegetable Soup in the Style of Naples: Cianfotta

• 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.
2. Make sure to do the chili peppers last and clean your knife and cutting board thoroughly after chopping them.
3. 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.
4. Add the garlic and onion and cool until a light golden brown, about 5 minutes.
5. Add the potato cubes and cook until light golden brown on all sides, about 5 minutes more.
6. Add the rest of the vegetables and let cook until soft, about 15 minutes more.
7. Begin adding the stock, bit by bit.
8. Bring the soup to a boil, reduce to a simmer, and season to taste with salt and pepper.
9. Serve the soup in 4 warmed soup bowls, garnished with basil.
10. Add some Parmigiano-Reggiano, to taste, if desired.

bell peppers, tomatoes, zucchini flowers, peppers, eggplant, extravirgin olive oil, garlic, onion, baking potatoes, vegetable stock, salt, fresh basil

Taken from www.foodnetwork.com/recipes/mario-batali/vegetable-soup-in-the-style-of-naples-cianfotta-recipe.html (may not work)