Ingredients

• 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

Instructions

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