Rustic Vegetable and Polenta Soup

• 3 tablespoons extra-virgin olive oil
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 1 medium onion, chopped
• Kosher salt and freshly ground black pepper
• 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 low-sodium chicken broth
• 1/3 cup instant polenta, such as Gia Russa
• 3 tablespoons unsalted butter, at room temperature

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

extravirgin olive oil, carrots, onion, kosher salt, flatleaf, thyme, garlic, tomatoes, zucchini, lowsodium, instant polenta, unsalted butter

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/rustic-vegetable-and-polenta-soup-recipe.html (may not work)