Photo: Rustic Vegetable and Polenta Soup Recipe
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 spring05gal_128...
Portland, 77
on May 01, 2013
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Good recipe. Added red chili flakes too. Definitely squeeze some lemon juice before serving. I used regular polenta as I couldn't find instant polenta. I cooked the polenta for 10 min before adding to the soup and cooking for an addnl 35 mins.
By Michele Phillips
Eugene, OR
on April 30, 2013
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I love this recipe. I think that the 1 TBSP of salt has to be a typo; start with a teaspoon and then add more to taste. The soup is great as-is, but I have found that this is also very flexible to use as a base recipe - I add other veggies that I have (mushrooms, red bell peppers, etc, beans, sausage (often the pre-cooked kind that I can just slice and warm up in the soup at the end. I often use plain cornmeal instead of quick cooking polenta, becuase I hate buying things I won't use elsewhere, and it works just fine, but needs to simmer a bit longer.
By pamrutledge24_6...
Chester, VA
on April 30, 2013
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WOW Giada, another ingredible dish, made this for dinner tonight and I have to admit its The favors meld together beautifully, but I wouuld cut down on the salt alittle. This has become a new favorite in my recipe boxs... Thanks you again!!!!
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