Vegetable Soup in the Style of Naples: Cianfotta

Ingredients

• 2  baking potatoes cut into cubes
• 2 medium bell peppers 
• 0.5 pound chili peppers green hot ( 4 small)
• 1 medium eggplant 
• 1 bunch basil fresh cut into chiffonade
• 1  garlic clove thinly sliced
• 0.8 cup olive oil extra-virgin
• 1  onion thinly sliced
• 4 servings parmigiano-reggiano grated to taste
• 4 servings salt and pepper black freshly ground
• 0.5 pound tomatoes ripe
• 2 cups vegetable stock 
• 1 bunch zucchini flowers ( 5-6)

Equipment

• bowl
• sauce pan
• knife
• cutting board

Directions

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.
2. 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.
3. Add the garlic and onion and cool until a light golden brown, about 5 minutes.
4. Add the potato cubes and cook until light golden brown on all sides, about 5 minutes more.
5. Add the rest of the vegetables and let cook until soft, about 15 minutes more.
6. 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.
7. Serve the soup in 4 warmed soup bowls, garnished with basil.
8. Add some Parmigiano-Reggiano, to taste, if desired.