Rustic Vegetable and Polenta Soup Recipe

Name: Rustic Vegetable and Polenta Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
In a large heavy saucepan, heat the olive oil over medium-high heat.
2
Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper.
3
Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
4
Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes.
5
Add the chicken broth and bring to a boil.
6
Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
7
Stir in the butter and season with salt and pepper.
8
Ladle into soup bowls and serve.

629

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rustic Vegetable and Polenta Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rustic Vegetable and Polenta Soup

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