Soup & Salads RECIPE

Rustic Vegetable Beet Soup

Ingredients

• 1 (15.0 oz.) can or (16.0 oz.) jar of Whole Pickled Beets, drained
• 2 tbsp. olive oil
• 2 medium onions, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 medium sweet potato, peeled and chopped
• 2 large garlic cloves, minced
• 2 zucchini, coarsely chopped
• 2 (14.0 oz.) cans vegetable broth
• 1 tsp. salt
• 1 (15.5 oz.) can chickpeas, drained and rinsed
• Salt and pepper

Gremolata

• 1 tbsp. fresh parsley, minced
• 1 tbsp. fresh dill, minced
• 1 tsp. grated lemon peel

Combine all ingredients for Gremolata and mix well; set aside. In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato, and garlic. Saute 3 - 5 minutes or until vegetables begin to soften. Add zucchini, broth, and salt. Bring to boil; reduce heat and simmer, partially covered, about 15 minutes or until vegetables are tender. Add chickpeas; heat through. Add salt, pepper, parsley, and dill; stir in beets. Serve immediately, topped with gremolata.

Makes 6 servings