Beet & Cannellini Bean Soup

Method

1. 1

   Prep the vegetables

   Peel and dice the beet, dice the carrot and onion, thinly slice the green cabbage, drain and rinse the cannellini bean, and measure the vegetable broth, canola oil, and sour cream.

   Tip: Wear an apron while cutting beets; their juice can stain fabric.

2. 2

   Soften the vegetables

   Heat the canola oil in a large pot over medium heat. Add the onion and carrot, stir often, and season with 1/2 tsp salt and a few grinds of black pepper.

   8 min
3. 3

   Simmer the soup

   Stir in the beet and green cabbage, then pour in the vegetable broth. Bring to a boil over high heat, then lower to medium-low and simmer uncovered, stirring occasionally.

   25 min

   Tip: Keep the vegetables covered with broth; add a splash more if needed.

4. 4

   Warm the beans

   Stir the cannellini bean into the pot and simmer over medium-low heat, stirring gently so the beans stay whole.

   6 min
5. 5

   Taste and finish

   Taste the soup and adjust with up to 1/4 tsp salt and a few grinds of black pepper. Ladle into bowls and top with sour cream.

   2 min