Minestrone dauno

Minestrone dauno is the Apulian version of minestrone. The soup is usually made in summer or early autumn with a combination of tomatoes, onions, potatoes, eggplants, bell peppers, basil, parsley, olive oil, and sugar. The tomatoes are sliced and cooked over low heat with onions, sugar, and olive oil. After about ten minutes, potatoes, eggplants, bell peppers, parsley, and basil are added to the pot, and the soup is simmered until everything is tender. Minestrone dauno should be served hot, ideally in a tureen.