Rustic Vegetable-Beet Soup

• 2 tablespoon(s) olive oil
• 2 chopped onions
• 2 chopped carrots
• 1 peeled and chopped sweet potato
• 2 minced garlic cloves
• 2 chopped zucchini
• 28 ounce(s) vegetable broth or stock 
• 1 can(s) (15.5-oz.) chickpeas, drained
• 2 tablespoon(s) fresh parsley and dill
• 1 jar(s) (16-oz.) pickled beets, well drained, chopped

1. Heat olive oil in saucepan over medium heat. Add onions; sauté 5 minutes. Add carrots, sweet potato and garlic. Sauté 3 to 5 minutes, stirring. Add zucchini and vegetable broth; boil.

2. Reduce heat and simmer, partially covered, 15 minutes. Add chickpeas; heat through. Stir in parsley and dill, and pickled beets. Serve immediately.