Those who know the La Scala Chop Salad might not be as familiar with their lesser known staple, Ortolana Soup. It's an amazing simple vegetable puree. The original recipe calls for chicken stock so if you are a vegetarian opt for vegetable stock instead and you are good to go.
I like to make this batch and freeze 1/2 of it. It is a very generous amount and is just as good defrosted on a cold night when you aren’t in the mood to cook and want something healthy and hearty. My tip - fill small single serve containers so you aren’t defrosting an entire 1/2 batch at once.
2 tablespoons garlic or regular olive oil
3 leeks, cleaned and sliced (use only the white and light green part)
4 carrots, peeled and sliced
4 medium zucchini, sliced
3 medium white rose potatoes, peeled and thinly sliced
1 1/2 tablespoons tomato paste
6 cups chicken stock (or vegetable stock
1 cup drained garbanzo beans
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
JF Universal Salt to taste
Black pepper to taste
JF Universal Salt
Fresh ground pepper
Finely chopped Italian parsley
Finely grated lemon zest
Heat the oil in a large sauce pan on medium heat. Add the leeks and sauce for approximately 5 minutes, or until softened. Add the carrots, zucchini and potatoes. Stir for approximately 5 more minutes as the vegetables begin to soften.
Add the tomato paste and chicken stock and let 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 JF Universal Salt and pepper.
Blend the soup with an immersion blender in the soup pot until pureed. Add the parsley and taste for seasoning.