Rustic Vegetable and Polenta Soup (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Stir in the butter and season with salt and pepper.
4. Ladle into soup bowls and serve.
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