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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rustic Vegetable and Polenta Soup Recipe

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This recipe for Rustic Vegetable and Polenta Soup is from The Cooking Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbl. extra virgin olive oil
2 medium carrots, peeled and diced into 1/2 " pieces
1 med. onion,chopped
Kosher salt and fresh ground black pepper
2 Tbl. fresh flat-leaf parsley
2 Tbl. chopped fresh thyme
3 cloves garlic,peeled and smashed or chopped
3 plum tomatoes,diced into 1/2 "pieces
2 medium zucchini,diced into 1/2" pieces
4 cups low sodium chicken broth
1/3 cup instant polenta,such as Gia Russa
3 Tbl. unsalted butter at room temp
Directions:
Directions:
In a large, heavy saucepan,heat the olive oil over med. high heat. Add the carrots, onions, 1 Tbl. salt and 1 tsp.pepper. Cook, stirring frequently,until onion begins to brown,about 6 minutes.

Add 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 S&P.
Ladle into soup bowls and serve,
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min and 20 min cooking
Personal Notes:
Personal Notes:
This may have been served at Cooking Club Planning Meeting...or possible a Pre-Planning Meeting. Anyhow Lucia made it and was terrific! Another 2015 recipe!

 

 

 

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