Golden Beet and Beet Green Soup

3 golden beets with leafy tops (1 1/2 lbs)
1 tbs extra virgin olive oil
1 small red onion sliced lenghtwise
4 garlic cloves, minced
4 cups vegetable broth
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes (optional)
Freshly Grated Parmigianinio-Reggiano cheese

Trim leafy tops off beets, leaving 1 ince of stems attached. Wash beets and leaves, discarding the tough stems. Put beets in a sauchpan and co ver with water. Bring to a boil, covered. Reduce heat and simmer. Drain and let cool. Remove skin and stems and cut into strips. Shred beet leaves.

Heat oil in a large pot over a medium high heat. Add onion and garlic and cook until lightly browned, about 4 minutes. Add broth and sliced beets. Bring to a boil. Stir in reserved greens and cook 1 minute until wilted. Add more broth as dsired. Season with salt and peppers.

Number of Servings: 4

Recipe submitted by SparkPeople user MJSTEVEN.