Polenta Zucchini Soup - Soup So Fine Print

Polenta Zucchini Soup

Bowl of 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!

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

11/2 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.

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