Rustic Vegetable and Polenta Soup

Name: Rustic Vegetable and Polenta Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, peeled and diced into 1/2-inch pieces; 2 Tbsps chopped fresh flat-leaf parsley; 2 Tbsps chopped fresh thyme; 3 cloves garlic, peeled and smashed or chopped; 4 servings Kosher salt and freshly ground black pepper; 946 milliliters low-sodium chicken broth; 3 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 3 plum tomatoes, diced into 1/2-inch pieces; 79 milliliters instant polenta, such as Gia Russa; 3 Tbsps unsalted butter, at room temperature; 2 mediums zucchini, diced into 1/2-inch pieces

Need a gluten free and vegetarian soup? Rustic Vegetable and Polenta Soup could be a super recipe to try. One serving contains 311 calories, 9g of protein, and 21g of fat. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up instant polenta, garlic, zucchini, and a few other things to make it today.

Instructions

In a large heavy saucepan, heat the olive oil over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.

Ingredients you will need

Carrot

Onion

Pepper

Salt

Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes.

Ingredients you will need

Tomato

Zucchini

Parsley

Garlic

Thyme

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.

Ingredients you will need

Chicken Broth