Rustic Vegetable-Beet Soup

Prep time: 20 minutes Cooking time: 30 minutes Servings: 6 INGREDIENTS 1 jar (16 ounces) Aunt Nellie’s 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 (15.5 ounces) chickpeas, drained and rinsed Salt and pepper 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill Gremolata: 1 tablespoon minced fresh parsley 1 tablespoon minced fresh dill 2 cloves garlic, minced 1 teaspoon grated lemon peel INSTRUCTIONS Coarsely chop beets; set aside. In large saucepan, heat oil over medium heat. Add onions; saute about 5 minutes or until softened. Add carrots, sweet potato and garlic. Saute 3-5 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 beets. Serve immediately topped with gremolata, if desired. To make gremolata, combine all ingredients.

— Aunt Nellie’s via Famiily Features