Best La Scalas Ortolana Soup Recipes

PENNE AL ORTOLANO (PENNE WITH GARDEN VEGETABLES)

Penne Al Ortolano (Penne With Garden Vegetables) image

Seasonal vegetables can be substituted for the ones in this recipe. Lightly steamed green beans, broccoli or cauliflower broken into small pieces work well in place of the zucchini; shredded spinach or other greens can take the place of the eggplant.

Provided by Nancy Harmon Jenkins

Categories dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 medium sweet pepper, red or yellow
1 small eggplant
1 clove garlic, coarsely chopped
1/2 cup extra-virgin olive oil
2 small or 1 medium zucchini
3 tablespoons minced fresh green herbs, like flat-leaf parsley, basil, chives or a combination
Sea salt to taste
1 pound penne, or other short, stubby pasta
3/4 to 1 cup tomato sauce (like the recipe above, without the added basil, or a good-quality canned tomato sauce)

Steps:

Core and seed peppers and cut them into 1/4-inch strips. Cut eggplant into cubes 1/2-inch or smaller.
In large frying pan, saute garlic and peppers in 2 tablespoons olive oil over medium-low heat until they are very soft. Remove and set aside in medium bowl. Add remaining oil to pan, and raise heat to medium-high. Add eggplant, and brown quickly, removing cubes as they brown and adding them to peppers.
While vegetables cook, cut zucchini in half lengthwise, and then slice about 1/2-inch thick. Add zucchini pieces to pan, brown quickly on both sides, and add them to eggplant and peppers.
Remove pan from heat, and immediately stir minced herbs into hot oil. Pour over vegetables and keep warm.
Bring 5 to 6 quarts water to rolling boil. Add at least 2 tablespoons salt and then the pasta.
While pasta is cooking, warm the tomato sauce in separate pan.
Start testing pasta at 6 minutes. When pasta is done, drain it and turn it immediately into preheated bowl. Mix rapidly with hot tomato sauce. (Or drain pasta when it is not quite done, and finish cooking in sauce.) When sauce is thoroughly mixed in, add sauteed vegetables, and mix lightly. Serve immediately.

Nutrition Facts : @context http, Calories 484, UnsaturatedFat 16 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 663 milligrams, Sugar 8 grams

LA SCALA'S ORTOLANA SOUP RECIPE - (3.7/5)

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

Provided by ngaldi

Number Of Ingredients 14

Ingredients

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.