Rustic Vegetable and Polenta Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We really enjoyed this soup recipe. I loved the texture the polenta added to the soup. Kids liked it too! The only substitution I made was using 14 oz can of diced tomatoes in place of the plum tomatoes. Serve this with a green salad and crusty bread. Recipe courtesy Giada De Laurentiis, Giada at Home. Ingredients:
3 tablespoons extra-virgin olive oil |
2 medium carrots, peeled and diced into 1/2-inch pieces |
1 medium onion, chopped |
kosher salt & freshly ground black pepper |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh thyme |
3 garlic cloves, peeled and chopped |
3 plum tomatoes, diced into 1/2-inch pieces, substitute 14 oz. can diced tomatoes |
2 medium zucchini, peeled diced into 1/2-inch pieces |
4 cups low sodium chicken broth |
1/3 cup instant polenta, such as gia russa |
3 tablespoons unsalted butter, at room temperature |
Directions:
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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