Rustic Vegetable And Polenta Soup (less Sodium)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.