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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
Units
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.
Find it online: https://soupsofine.com/polenta-zucchini-soup/
