Rustic Vegetable-Beet Soup

Description
Rustic Vegetable-Beet Soup is unusually easy. It simmers to perfection in under 30 minutes, and needs only crusty bread to make a meal for the family or casual entertaining.
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

1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
2 garlic cloves, minced
1 teaspoon grated lemon peel
Preparation
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.
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.
Stir in parsley and dill. Stir in beets. Serve immediately topped with gremolata, if desired.
Gremolata - Combine all ingredients in small bowl.
Serves
Makes 6 servings