Recipe courtesy of Giada De Laurentiis

Rustic Vegetable and Polenta Soup

Name: Rustic Vegetable and Polenta Soup
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

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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.