Rustic Vegetable and Polenta Soup


  • 3 tablespoons unsalted butter, at room temperature
  • 1/3 cup instant polenta, such as Gia Russa
  • 4 cups low-sodium chicken broth
  • 2 medium zucchini, diced into ½-inch pieces
  • 3 plum tomatoes, diced into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • + 5 more ingredients
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 medium carrots, peeled and diced into ½-inch pieces
    • 3 cloves garlic, peeled and smashed or chopped
    • Kosher salt and freshly ground black pepper
    • 1 medium onion, chopped

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.

View full recipe at SpringPad


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