8 oz. of organic polenta
1 large onion, diced
3 cloves garlic, chopped
2 cups sliced organic mushrooms
1 fennel bulb, chopped (about 1 cup)
2 medium organic carrots, peeled and diced
2 stalks organic celery, sliced
One 15 oz can diced organic tomatoes with juice
7 cups organic vegetable stock
1 tsp dried basil
1 tsp dried savory
½ tsp dried thyme
4 cups chopped organic leafy greens (Kale, 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.