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.
