Description
A recipe for Rustic Vegetable-Beet Soup

Ingredients

• 2 tablespoons 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 (about 5 ounces each), coarsely chopped
  
• 2 cans (14 ounces each) vegetable broth
  
• 1 teaspoon seasoned salt
  
• 1 can (15-1/2 ounces) chickpeas, drained and rinsed
  
• Salt and pepper
  
• 2 tablespoons finely chopped fresh parsley
  
• 2 tablespoons finely chopped fresh dill
  
• 1 jar (16 ounces) whole pickled beets, well drained, coarsely chopped
  
• Gremolata (recipe below)

Preparation
1. Heat oil in large saucepan over medium heat. Add onions; sauté about 5 minutes or until softened. Add carrots, sweet potato and garlic. sauté 3 to 5 minutes until vegetables begin to soften; stir occasionally.

2. Add zucchini, broth and seasoned salt. Bring to 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.

3. Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.

Gremolata

1 tablespoon minced fresh parsley 1 tablespoon minced fresh dill 2 garlic cloves, minced 1 teaspoon grated lemon peel

1. Combine all ingredients in small bowl.

Nutrition
no information available

Serves
Makes 6 servings

Variations
no information available