Rustic Vegetable Beet Soup

Products in this Recipe:: Beets; Onions; Carrots; Peas

Prep time:: 15 min.
Cook time:: 15 min.
Total time:: 35 min.
Yield:: 6 Servings

Ingredients (Paragraphs): 1 (16 oz.) jar Whole Pickled Beets, well drained; 2 tbsp. olive oil; 2 medium onions, coarsely chopped; 2 medium carrots, coarsely chopped; 1 medium sweet potato, peeled and chopped; 2 cloves garlic, minced; 2 zucchini, coarsely chopped; 2 (14 oz.) cans vegetable broth; 1 tsp. salt; 1 (15.5 oz.) cans chickpeas, drained and rinsed; 2 tbsp. fresh parsley, chopped; 2 tbsp. fresh dill, chopped; 2 tbsp. Gremolata, optional; Gremolata; 1 tbsp. fresh parsley and dill, minced; 2 cloves garlic, minced; 1 tsp. lemon peel, grated

Directions

Combine all ingredients for gremolta and set aside.

Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes or until vegetables begin to soften, stirring occasionally. Add zucchini, broth and seasoned salt, if desired. Bring to a boil. Reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Season to taste with salt and pepper, as desired. Stir in parsley and dill. Stir in beet Serve immediately topped with gremolata, if desired.

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