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
Instructions
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.
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.
Serving
Suggestions
Ladle into soup bowls and serve.
Originally Submitted
3/5/2012
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