Rustic Vegetable and Polenta Soup (Less Sodium)

Submitted by Chicagoland Chef du Jour

"1 tsp Kosher salt has 1120 mg of Sodium. To match the "Nutritional Facts for Rustic Vegetable and Polenta Soup", you should only add 1/4 teaspoon of Kosher salt. Remember, there is salt in most store-bought chicken broth. Recipe courtesy Giada De Laurentiis, Giada at Home."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 3 tablespoons extra virgin olive oil
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 medium onion, chopped
• 1⁄4 teaspoon kosher salt
• fresh ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh thyme
• 3 garlic cloves, peeled and chopped
• 3 plum tomatoes, diced into 1/2-inch pieces or 14 ounces diced tomatoes
• 2 medium zucchini, peeled 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, 1/4 teaspoon 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, to taste.
4. Ladle into soup bowls and serve.