Rustic Vegetable and Polenta Soup Recipe

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Rustic Vegetable and Polenta Soup
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  1. In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
  2. Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
  3. Stir in the butter and season with salt and pepper, to taste.
  4. Ladle into soup bowls and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 186.96 Kcal (783 kJ)
Calories from fat 134.32 Kcal
% Daily Value*
Total Fat 14.92g 23%
Cholesterol 15.27mg 5%
Sodium 76.15mg 3%
Potassium 348.01mg 7%
Total Carbs 11.56g 4%
Sugars 2.71g 11%
Dietary Fiber 1.89g 8%
Protein 4.64g 9%
Vitamin C 11.5mg 19%
Vitamin A 0.5mg 18%
Iron 0.3mg 2%
Calcium 37.1mg 4%
Amount Per 100 g
Calories 70.71 Kcal (296 kJ)
Calories from fat 50.8 Kcal
% Daily Value*
Total Fat 5.64g 23%
Cholesterol 5.77mg 5%
Sodium 28.8mg 3%
Potassium 131.61mg 7%
Total Carbs 4.37g 4%
Sugars 1.02g 11%
Dietary Fiber 0.72g 8%
Protein 1.76g 9%
Vitamin C 4.4mg 19%
Vitamin A 0.2mg 18%
Iron 0.1mg 2%
Calcium 14mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.6
  • 5

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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