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Start by chopping the beetroot. Add the chopped beetroot to a pot with 6 cups of water and the 1 chicken stock cube. Bring to a boil, then reduce the heat and cook for 15 minutes.
Next, add the potatoes, chopped into bite-sized pieces, and continue to boil until they are soft and easily pierced with a fork. Finally, stir in the 1 can of cannellini beans and let the soup cook for another 5 minutes to warm them through. Serve directly from the pot, garnished with fresh dill.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
