Harvest Polenta Soup

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Harvest Polenta Soup
Harvest Polenta Soup
1 tbsp. vegetable oil
1 cup each: chopped onion, yellow squash and zucchini, sliced celery and carrots
6 cups reduced-sodium chicken broth or vegetable broth
2 cups fresh tomatoes (about 3 medium) chopped, seeded
1 (6- oz.) can tomato paste
1 tbsp. dried basil
1/4 cup Polenta Valsugana (quick cooking polenta)
3 cups fresh spinach or Swiss chard coarsely chopped
Garlic salt to taste
Prep time: 20 minutes, Cook time: 45 minutes

Heat oil in a large stockpot over medium-high heat. Add onion, squash, zucchini
celery and carrots; cook and stir for 10 minutes or until vegetables are lightly
browned. Stir in broth, tomatoes, tomato paste and basil and return to a boil.
Reduce heat and simmer, covered, for 30 minutes. Stir in polenta and cook for 5
minutes more. Stir in spinach or chard and season with garlic salt to taste.

Makes 4 to 6 servings.
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This soup was amazing! I used the pre-cooked Organic Polenta in the natural foods section and used both Swiss Chard AND spinach. I will definitely make this again.

  Comment Number: 720
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