Peel, grate and slice all vegetables; keep sliced potatoes in cold water until ready, then drain.
For this step
Beet 3 pieces
Potato 3 pieces
Carrot 2 pieces
Celery 2 pieces
Red bell pepper 1 piece
Onion 1 piece
Heat soup pot over medium/high heat and add olive oil; add grated beets and sauté for 10 minutes, stirring occasionally until softened.
For this step
Beet 3 pieces
Olive oil 4 tbsp
Step timer
10:00
Add chicken broth and water; add sliced potatoes and carrots and cook for 12 minutes until fork‑tender.
For this step
Chicken broth 1.9 l
Water 475 ml
Potato 3 pieces
Carrot 2 pieces
Step timer
12:00
In a skillet over medium/high heat, add olive oil; add onion, celery, and red bell pepper and sauté until softened and lightly golden (8 minutes); add ketchup and stir fry 30 seconds; transfer mixture to soup pot.
For this step
Olive oil 4 tbsp
Celery 2 pieces
Red bell pepper 1 piece
Onion 1 piece
Ketchup 4 tbsp
Step timer
08:00
Add cannellini beans, bay leaves, white vinegar, sea salt, black pepper, garlic, and dill; simmer for 3 minutes; adjust salt and vinegar to taste.
For this step
Cannellini beans 1 can
Bay leaf 2 pieces
White vinegar 2½ tbsp
Sea salt 1 tsp
Black pepper ¼ tsp
Garlic 1 clove
Dill 3 tbsp
Step timer
03:00