Rustic Vegetable Beet Soup
- 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.
