Polenta Soup with Greens
Bursting with flavor, this soup is a polenta lover’s dream. A delicious way to get more greens in your diet!
- Half of one 16 oz tube of prepared polenta (or to make polenta from scratch, see additional instructions below)
- 1 large onion, diced
- 2-3 cloves garlic, chopped
- 2 c. sliced cremini or other flavorful mushrooms
- 1 fennel bulb, chopped (about 1 cup)
- 2 medium carrots, peeled and diced
- 2 stalks celery, sliced
- One 15 oz can diced tomatoes with juice
- 7 c. vegetable stock
- 1 t. dried basil
- 1 t dried savory
- ½ t. dried thyme
- 4 c. chopped leafy greens (Swiss chard, spinach, turnip greens, or a combination)
- Freshly ground black pepper
- Splash of balsamic vinegar
Cut the polenta into ½” cubes; set aside.
In a large soup pot, sauté the onion in a little water until translucent. Add garlic and continue to cook for a minute more. Add mushrooms, fennel, carrots, and celery, and cook for about 10 minutes until vegetables begin to soften, adding additional water as needed to prevent sticking.
Add tomatoes, vegetable stock, and herbs. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Stir in greens and simmer for 10 minutes more. Add polenta cubes and continue cooking until heated through. Remove from heat and add a splash of balsamic vinegar and black pepper to taste.
To prepare polenta from scratch:
½ c. polenta (coarse cornmeal)
2 c. vegetable stock OR
2 c. water + ½ t. salt
Combine the polenta and liquid in a pan. Bring to a boil and simmer, stirring frequently, for about 15 minutes until thick. Pour into an 8” x 8” baking dish and refrigerate until completely chilled. Then cut into ½” cubes and proceed with recipe.
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