Best La Scalas Ortolana Soup Recipe 375 Recipes

Penne Ortolano image

Provided by Martha Stewart

Number Of Ingredients 10

Coarse salt
3 cups penne pasta
6 tablespoons extra-virgin olive oil
1 clove garlic, smashed
1/2 small eggplant (about 1/2 cup), cut into 2-inch-by-1/2-inch strips
1/4 small zucchini (about 1/2 cup), cut into 2-inch-by-1/2-inch strips
1/4 yellow bell pepper (about 1/2 cup), cored, seeded, and cut into 2-inch-by-1/2-inch strips
1 sprig fresh basil, leaves removed and torn into small pieces
1/2 cup cherry tomatoes, quartered
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Steps:

Bring a large pot of salted water to a boil; add penne. Cook according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat 1/4 cup olive oil in a large saute pan over medium-high heat. Add garlic and cook until lightly golden. Add eggplant and cook until browned, 2 to 3 minutes. Add zucchini and cook until softened, about 1 minute. Add peppers and cook until softened, about 1 minute. Add half the basil; season with a pinch of salt. Stir in tomatoes, and cook for about 3 minutes. Add cooked penne and enough reserved cooking water to loosen the mixture slightly. Toss to combine. Stir in remaining basil. Drizzle with remaining 2 tablespoons olive oil; season with salt. Divide evenly between two serving plates; serve immediately with cheese, if desired.

La Scala's Ortolana Soup Recipe - (3.7/5) image

Provided by ngaldi

Number Of Ingredients 14

2 tablespoons olive oil
3 leeks, cleaned light green part and white part, finely chopped
4 carrots, peeled and sliced
4 medium zucchini, sliced
3 medium (about 1 pound) White Rose or other all-purpose potatoes, peeled
and thinly sliced
1 1/2 tablespoons tomato paste
6 cups chicken stock
1 cup cooked, drained and rinsed garbanzo beans
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
Salt and freshly ground white pepper, to taste
1 tablespoon finely chopped parsley, for garnish
1 tablespoon finely chopped lemon zest, for garnish

Steps:

Heat the oil in a large saucepan on medium heat. Add the leeks and saute for about 5 minutes, or until softened. Add the carrots, zucchini and potatoes, and saute for about 3 minutes more, or until mixed well and beginning to soften. Add the tomato paste and chicken stock and simmer, partially covered, for about 30 minutes or until the vegetables are tender. Add the garbanzo beans and cook for another 3 minutes or until heated through. Add the salt and pepper. Process the soup with an immersion blender in the soup pot until pureed. Add the parsley and taste for seasoning.