Zucchini, green beans, and tomatoes in a light and creamy polenta
This zucchini soup combines fresh zucchini, green beans, and bites of plum tomatoes with creamy polenta. It’s the great taste of summer in a soup!
A Nutritious Vegetable with Many Names
Zucchini belongs to the squash family of vegetables, including butternut squash, acorn squash, pumpkins, and gourds.
While shopping for this vegetable in our local supermarket, I was surprised to find it merely labeled as green squash. Then I learned that shoppers in France find the same vegetable labeled as courgettes, while still other Europeans find it named vegetable marrow, long marrow, and garden marrow.
But no matter what name we give it, zucchini provides everyone with vitamins C and E, beta-carotene, folic acid, and several body-fortifying minerals.
What is Polenta?
Polenta is a dish, the Italian version of cornmeal mush. In this zucchini soup, we are using instant polenta which is pre-processed cornmeal. And just as the name implies, it requires less time to cook than regular corn meal.
On a side note, some cooks are now developing deep flavor by placing their just-thickened polenta in the oven at a low temperature and occasionally stirring it.
Polenta Zucchini Soup
This recipe combines fresh zucchini, green beans, and bites of plum tomatoes with creamy polenta. It’s the great taste of summer in a soup!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
Ingredients
3 tablespoons vegetable oil
1 medium yellow onion, peeled and chopped
2 large carrots, peeled and sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 cloves garlic, peeled and chopped
1–1/2 tablespoons fresh basil, rinsed and chopped
2 tablespoons fresh flat-leaf parsley, rinsed and chopped
2 medium zucchinis, rinsed and cubed
3 plum tomatoes, rinsed and diced
16 ounces fresh green beans, rinsed and broken in half
4 cups chicken stock
2/3 cup instant polenta
(Optional) smoked sea salt to season just before eating
Instructions
1. Heat – In a Dutch oven, heat the oil over medium-high heat until it is shimmering.
2. Add the chopped onion and sliced carrots
3. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper
4. Stir and Cook – Cook for about 8 minutes or until onions are a caramel color. Stir frequently to avoid burning.
5. Add the garlic, basil, and parsley.
6. Add and Cook – Add the zucchini, tomatoes, and green beans; cook for about 8 minutes.
7. Add and Heat – Add the chicken stock and bring to a boil.
8. Add and Stir – Gradually add the polenta, stirring continuously to prevent lumps.
9. Cook for about 10 minutes or until the polenta thickens the soup and the vegetables are tender.
10. Serve – Ladle into bowls and serve.
11. (Optional) Provide smoked sea salt for individuals to sprinkle on their soup just before eating.
Notes
Smoked sea salt is a finishing salt. One can best experience its special qualities when it is applied at the end of the preparation process.
2 Responses
Not made this soup yet,in the recipe you use,basil is that fresh or dried,?
I’ve just made a watermelon soup , great for hot summers and the kids love making it,if we have any melon left, hahaha kids
Hi, Philip!
Fresh basil works well. Thank you for asking.
Ohhh, your watermelon soup sounds wonderful! I can picture smiling faces and happy tummies.