Recipe 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.
- 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 See How It's Made
- 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.
- 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, to taste.
- Ladle into soup bowls and serve.