Rustic Vegetable-Beet Soup

Ingredients

• 1 jar (16 ounces) Whole Pickled Beets, well drained
• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 2 medium carrots, coarsely chopped
• 1 medium sweet potato, peeled and chopped
• 2 large cloves garlic, minced
• 2 zucchini (about 5 ounces each), coarsely chopped
• 2 cans (about 14 ounces each) vegetable broth
• 1 teaspoon seasoned salt, optional
• 1 can (15-1/2 ounces) chickpeas, drained and rinsed
• Salt and pepper
• 2 tablespoons each finely chopped fresh parsley and dill
• Gremolata (recipe below), optional

Gremolata Ingredients

• 1 tablespoon each: minced fresh parsley and dill
• 2 cloves garlic, minced
• 1 teaspoon grated lemon peel

Directions

Makes 6 servings.

1. Coarsely chop beets; set aside.
2. 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.
3. 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.
4. Stir in parsley and dill.  Stir in beets.  Serve immediately topped with gremolata, if desired.