Rustic Vegetable and Polenta Soup Recipe | Giada De Laurentiis

Difficulty: Easy

Makes: 4 servings

Total Time: 30 minutes (Preparation: 10 minutes; Cooking: 20 minutes)

Nutritional Facts (Per Serving):

Portion Size: 1 of 4 servings

Calories: 310

Total Fat: 21g

Saturated Fat: 7g

Carbohydrates: 26g

Fiber: 4g

Sugar: 7g

Protein: 8g

Cholesterol: 23mg

Sodium: 1124mg

Ingredients

3 tablespoons extra-virgin olive oil

2 medium carrots, peeled and cut into 1/2-inch dice

1 medium onion, chopped

Kosher salt and freshly ground black pepper, to taste

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 reduced-sodium chicken broth

1/3 cup instant polenta (such as Gia Russa or any preferred brand)

3 tablespoons unsalted butter, at room temperature

Instructions

In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add the carrots, onion, about 1 tablespoon kosher salt, and 1 teaspoon black pepper. Saut, stirring regularly, until the onions are golden at the edges, about 6 minutes.

Stir in the parsley, thyme, garlic, tomatoes, and zucchini; cook for 3 more minutes, stirring occasionally.

Pour in the chicken broth and bring to a gentle boil. As the soup simmers, gradually whisk in the polenta, stirring constantly. Continue cooking until the soup thickens and the vegetables are fork-tender, about 8 minutes.

Stir in the butter, taste, and adjust seasoning with more salt and pepper if needed.

Ladle into bowls and serve hot.

Chef's Tips

For a vegetarian version, substitute vegetable stock for the chicken broth.

Add a Parmesan rind while simmering for extra depth; remove before serving.

Serve with crusty country bread to soak up the broth.

Leftovers thicken in the fridgeadd a splash of broth or water when reheating.

Optional Garnishes

Drizzle of quality olive oil

Freshly grated Parmesan cheese

Chopped herbs (thyme or parsley)

Red pepper flakes for heat

Alternate Ingredients & Shortcuts

If you don't have instant polenta, use quick-cooking polenta and follow the package simmer time.

Add celery, leeks, or spinach for extra color and nutrients.

For a dairy-free version, omit the butter or use a plant-based alternative.

If using canned tomatoes, drain them well to avoid excess liquid.

Serving Suggestions

Serve as a hearty lunch or rustic dinner on cool days.

Works well as a first course for an Italian-inspired meal.

Make Ahead and Storage

Refrigerate up to 3 days; rewarm gently over low heat and add broth if too thick.

Polenta absorbs liquid over timeadjust consistency before serving leftovers.