La Scala's Ortolana Soup Recipe?

I can't swear by this 'cause I haven't tried it yet. But I'm told that this is the recipe:

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 (see above), 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
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.

Makes 4-6 servings.

FlavorGuy in Home Cooking