Yield 16 Number Of Ingredients 16 Steps:
In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender. Remove potatoes and mash together with margarine, set aside. Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender. Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes. Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.
Number Of Ingredients 14 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.
Time 25m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl. Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine. Add the dressing to the salad and toss to combine. Serve immediately.
Time 30m Yield 6 servings Number Of Ingredients 9 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.
More about “la scalas ortolana soup recipe 375”
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside. In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste. Garnish with tomato and basil if desired.
