Harvest Polenta Soup
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Harvest Polenta Soup
Harvest Polenta Soup
1 tbsp. vegetable oil
1 cup celery chopped
1 cup carrots chopped
1 cup onion chopped
1 cup yellow squash chopped
1 cup zucchini chopped
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.
Nutritional Information:
(537 g): 150 calories, 5 g protein, 3.5 g total fat (0 g sat., 0 g trans), 27 g carbohydrate, 5 g fiber, 8 g sugar, 0 mg cholesterol, 760 mg sodium, 3 points