Lunch

ciambotta napoletan vetables soup is for Lunch.

ciambotta napoletan vetables soup takes 5 minutes to prepare.

ciambotta napoletan vetables soup takes 20 minutes to cook.

ciambotta napoletan vetables soup makes 2 servings.

The ingredients for ciambotta napoletan vetables soup are:

Eggplant, fresh, 1 cup, cubes (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
*Potato, raw, 0.5 cup diced (remove)
Onions, raw, 0.5 cup, chopped (remove)
Black Olives, 4 jumbo (remove)
Red Ripe Tomatoes, 10 cherry (remove)
Oregano, ground, 1 tsp (remove)
Bay Leaf, 1 (remove)
Basil, 5 leaves (remove)
Olive Oil, 2 tbsp (remove)

Here is how you make ciambotta napoletan vetables soup:

cutt all vetables in cubes and pour in a pot add oil and a cup of water put on medium heat. let cook for about 10 minutes add olives oregano and bay leaf let cook coveved until all vegetables are became soft. serving with a sprinkle of basil chopped. Number of Servings: 2Recipe submitted by SparkPeople user GAIA87.

The nutritional information for ciambotta napoletan vetables soup is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 225.1

• Total Fat: 15.4 g
• Cholesterol: 0.0 mg
• Sodium: 163.0 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 5.6 g
• Protein: 3.3 g

ciambotta napoletan vetables soup is Italian cuisine.

The dietary needs meet for ciambotta napoletan vetables soup is Vegetarian