I am currently on a soup kick and so I tried something a little different with polenta soup. This is flexible and fast. After eating it I thought it would have been good with potatoes so I added them into the recipe.
4 cups of water
2 not-chicken bouillon cubes (these do not have any onions in them. I can find them at Whole Foods)
OR 4 cups of chicken stock
Carrots
Potatoes
2 zucchini
2 tomatoes
1/2 bunch of fresh parsley
Salt to taste
Black Pepper to taste
I also added some rosemary and oregano
1/3 to 1/2 cup polenta
2 Tablespoons of butter is desired.
Bring the water with the bouillon cubes to a boil and add the carrots and potatoes when they are close to being cooked at the zucchini. When everything is soft add the tomatoes and parsley and season to taste.
Bring to boil and add polenta while stirring. Turn down to medium heat and cook for 10 minutes or until polenta is soft. Add butter if desired (which I would suggest).
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