ready in 3 h. 10 min.
- 1 cup dried cannellini beans (or other small white bean)
- 6 cups Beets (about 6 large)
- 2 Tbsps olive oil
- 2 onions (peeled; halved and thinly sliced)
- 2 cloves garlic cloves (minced)
- 1 tsp kosher salt
- ½ head green Cabbage (cored and shredded)
- 2 tsps Caraway
- 6 cups Chicken broth (or vegetable broth)
- Sour cream (for garnish)
- Beet Greens for garnish (optional)
2 Pots, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spoon, 1 Brush, 1 Kitchen shears, 1 Lid, 1 Salad spinner, 1 Citrus juicer
Pick through the beans and discard any that are cracked or broken. Rinse under cold water. Place the beans in a large pot and cover generously with cold water and bring to a boil, cover, rremove from heat, and let sit for 1 hour.
Drain beans after 1 hour and return beans to pot. Cover again with cold water, bring to a boil, reduce heat and maintain a simmer; cook until beans are tender, 20 to 25 minutes. Drain and set aside.
Meanwhile, preheat oven to 350º F. Rinse and dry beets; retain beet greens for garnish. Wrap beets in aluminum foil and place on a baking sheet or in a roasting pan. Roast until tender, about 40 to 45 minutes.
Allow beets to cool. When cool enough to handle peel the beets. Slice half of the beets and grate the remaining half with a box grater using the large-hole side. Set aside.
Heat the oil in a large pot over medium-high heat. Add the onions, garlic and salt; saute until the onions are soft and the garlic is fragrant, about 3 minutes. Add cabbage, stirring to coat and cook for 3 to 5 minutes, or until the the cabbage wilts. Add caraway seeds and beets, stirring to combine. Add broth and bring to a boil. Reduce heat maintaining a steady simmer, add white beans, and cook for 15 to 20 minutes, or until the vegetables are tender.
Adjust seasoning, if necessary. Serve hot. Ladle into soup bowls. Garnish with reserved beet greens (finely chopped and whole leaves) and a dollop of sour cream.