Vegetarian Beet Soup (Borscht)

Ingredients

• 3 beet
• 4 tbs olive oil
• 1 vegetable bouillon cube
• 6 cup water
• 3 potatoes
• 15 oz cannellini beans
• ¼ cup fresh dill (optional)

Steps

1. Peel and chop the beet into bite-sized pieces.
2. In a large pot, combine the chopped beet, water, and vegetable bouillon cube. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Peel and chop the potatoes into bite-sized pieces.
4. Add the chopped potatoes to the pot and continue to simmer until the potatoes are tender, about 10-15 minutes.
5. Drain and rinse the cannellini beans, then add them to the soup.
6. Cook for another 5 minutes to heat through.
7. Taste and adjust seasoning if necessary.
8. Ladle into bowls and garnish with fresh dill, if desired.