Measure 4 tablespoons of olive oil. Heat half in a large pot and sauté 3 medium peeled and grated beets until softened.
Add 8 cups of chicken broth, 2 cups of water, 3 medium diced Yukon Gold potatoes, and 2 thinly sliced carrots. Simmer until the potatoes are tender.
Meanwhile, heat the remaining oil in a skillet. Sauté 1 medium finely chopped onion and 2 finely chopped celery ribs for 7-8 minutes, until softened and lightly golden.
Stir in 4 tablespoons of ketchup for 30 seconds, then add to the pot with 425g of canned cannellini beans with their liquid, 2 bay leaves, and 2 tablespoons of white vinegar.
Add 1 teaspoon of sea salt, ¼ teaspoon of black pepper, 1 large pressed garlic clove, and 3 tablespoons of chopped dill. Simmer for 2-3 minutes, then add more salt and vinegar to taste.
