Prepare Vegetables: Start by peeling, grating, and slicing all your vegetables. To prevent browning, keep the sliced potatoes submerged in cold water until you’re ready to use them.

Sauté Beets: In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the grated beets and sauté for about 10 minutes until they’ve softened and released their sweet aroma.

Simmer Soup Base: Pour in 8 cups of chicken broth and 2 cups of water, stirring to combine. Toss in the sliced potatoes and carrots, cooking this medley for 10-15 minutes until the veggies are tender but maintain a slight bite.

Make Mirepoix: In a skillet, heat the remaining olive oil and sauté the onion, celery, and (if using) red bell pepper until they turn lightly golden, about 7-8 minutes. Add ketchup or tomato sauce, cooking for an extra 30 seconds before lifting this fragrant mixture into the soup pot.

Finish Soup: Once the vegetables are tender, fold in the cannellini beans, bay leaves, vinegar, sea salt, black pepper, garlic, and dill. Let it simmer for another 2-3 minutes so the flavors meld, then adjust seasonings to taste and serve warm.