Rustic Vegetable Beet Soup

Ingredients

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

Original Recipe Makes 6 Servings

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.