Cooked cornmeal makes a delightfully dense soup base. Serve this meal-in-a-bowl with a bountiful salad and crusty bread.
Recipe information
Yield
6 to 8 servings
Ingredients
2
3 to 4
6
1
1
1
1
1
6 to 8
1
Need to make a substitution?
Preparation
Step 1
Heat the oil in a soup pot. Add the garlic and sauté over low heat until golden.
Step 2
Add 4 cups of the water and bring to a gentle simmer. Pour the cornmeal into the pot in a thin, steady stream, 1/4 cup at a time, whisking constantly.
Step 3
Stir in the beans, zucchini, tomatoes, dried tomatoes, and seasoning. Cover and continue to simmer gently. Uncover to whisk well every 5 minutes or so, for 25 minutes, or until the cornmeal is cooked. Whisk in 1 cup of water with each of the last two stirrings.
Step 4
Stir in the chard or spinach. Cook for an additional 7 to 10 minutes for the chard and 3 to 5 minutes for the spinach, just until tender but still bright green. Adjust the consistency with more water if needed. The soup should be fairly thick, but thinner than a cornmeal porridge.
Step 5
Season with salt and pepper and serve. Top each serving with a few strips of basil, and if desired, a sprinkling of cheese and a few extra strips of dried tomato.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 184
Step 8
Total fat: 6g
Step 9
Protein: 6g
Step 10
Fiber: 7g
Step 11
Carbohydrate: 29g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 235mg