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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