Rustic Vegetable and Polenta Soup

Ingredients

• 2 medium carrots diced peeled
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 3 cloves garlic peeled smashed chopped
• 4 servings kosher salt and pepper black freshly ground
• 4 cups chicken broth low-sodium
• 3 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 3  plum tomatoes diced
• 0.3 cup polenta such as gia russa instant
• 3 tablespoons butter unsalted at room temperature
• 2 medium zucchini diced

Equipment

• bowl
• sauce pan
• ladle

Directions

1. In a large heavy saucepan, heat the olive oil over medium-high heat.
2. Add the carrots, onions, 1 tablespoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
3. Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes.
4. 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.
5. Stir in the butter and season with salt and pepper.
6. Ladle into soup bowls and serve.