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Ingredients

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• 1 ½ cups carrots, diced (4 carrots)
• 1 ½ cups diced onion (1 onion)
• 1 ½ cups celery, diced (3 stalks)
• 4 cloves garlic, minced
• 1 Tbsp olive oil
• 1 tsp salt, divided
• ½ cabbage, thinly sliced (5 cups)
• 8 cups vegetable broth*
• 1 bay leaf
• 1 ½ cups beet juice (from the canned beets)
• 1 tsp white vinegar
• 4 Yukon gold potatoes, peeled and diced (1 lb)
• 2 x 15 oz cans sliced beets, juice reserved
• 1 x 15.5 oz can cannellini beans, drained and rinsed
• 2 Tbsp minced parsley
• 2 Tbsp dried or fresh dill
• ½ tsp freshly cracked black pepper