Rus­tic Veg­etable Beet Soup

Escalon Times - - NEWS -

Prep time: 30 min­utes

Cook time: 15 min­utes

Serv­ings: 6

1 jar (16 ounces) Aunt Nel­lie’s Whole

Pick­led Beets, 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 zucchinis (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, to taste pep­per, to taste

2 ta­ble­spoons finely chopped fresh pars­ley

2 ta­ble­spoons finely chopped fresh dill Gre­mo­lata (op­tional)


1 ta­ble­spoon minced fresh pars­ley

1 ta­ble­spoon minced fresh dill

2 cloves garlic, minced

1 tea­spoon grated lemon peel

Coarsely chop beets; set aside.

In large saucepan, heat oil over medium heat. Add onions; cook about 5 min­utes, or un­til soft­ened. Add car­rots, sweet potato and garlic. Cook 3-5 min­utes, or un­til vegetables be­gin to soften, stir­ring oc­ca­sion­ally.

Add zuc­chini, broth and sea­soned salt, if de­sired. 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.

To pre­pare Gre­mo­lata: In small bowl, com­bine all in­gre­di­ents.

Stir in pars­ley and dill. Stir in beets. Serve im­me­di­ately; top with Gre­mo­lata, if de­sired.

Rus­tic Veg­etable Beet Soup

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