Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, 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
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.
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.
Stir in the butter and season with salt and pepper.
Ladle into soup bowls and serve.
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By jaimegostkowski
on May 01, 2012
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This was an amazing soup!! My husband and I love all different kinds of soups, and this one will definitely be added to our most liked list. It was so hearty and it was even better leftover for lunch. Wouldn't change a thing!! Thanks Giada
By bes8181_4346242
Hemlock, MI
on February 21, 2012
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This soup was delicious, quick and easy. The polenta lends a creaminess & thickens the soup nicely. I did cut back on the amt. of oil used to cook the onion, and also used 1 teaspoon of salt rather than the 1 tablespoon mentioned in the text of the recipe. My husband, who isn't a fan of tomatoes or zucchini, went back for seconds! YUM!!
By 1007adam
on February 17, 2012
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My husband and I love it, very healthy and the garlic and thyme make the soup so tasting!
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