Rustic Vegetable and Polenta Soup (Less Sodium)

“1 tsp Kosher salt has 1120 mg of Sodium. To match the "Nutritional Facts for Rustic Vegetable and Polenta Soup", you should only add 1/4 teaspoon of Kosher salt. Remember, there is salt in most store-bought chicken broth. Recipe courtesy Giada De Laurentiis, Giada at Home.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large heavy saucepan, heat the olive oil over medium-high heat. Add the carrots, onions, 1/4 teaspoon salt and 1 teaspoon pepper. Cook, stirring frequently, until the onion begins to brown, about 6 minutes.
  2. Add the parsley, thyme, garlic, tomatoes and zucchini, and cook for 3 minutes. Add the chicken broth and bring to a boil. Slowly stir in the polenta and cook until the soup thickens and the vegetables are tender, about 8 minutes.
  3. Stir in the butter and season with salt and pepper, to taste.
  4. Ladle into soup bowls and serve.

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