Prep Time: 20 minutes

Cook Time: 30 minutes

Serves : 8

2 tbsps. Herbs de Provence Olive Oil
2 cups grated beets, peeled and shredded
1 ½ tsp. each salt and pepper
1 cup Grey County apples, peeled and diced (1-2 Gala, Cortland or Spy)
1 cup Yukon Gold potatoes, peeled and diced
1 carrot, peeled and diced
1 medium onion, diced
1 stock celery, diced
2 cloves garlic, chopped
2 tbsps. tomato paste
2 tbsps. Apricot White Balsamic
1 can of white cannellini beans with juice
5 cups chicken or vegetable broth
2 dried bay leaves
¼ cup sour cream
2 tbsps. fresh chopped parsley

Melt the olive oil in a large soup pot over medium-high heat. Stir in grated beets, salt & pepper. Cook for 5 minutes, stirring occasionally until beets are softened.

Stir in apples, potatoes, carrots, onion, celery, garlic, balsamic vinegar and tomato paste. Cook for 5 minutes. Stir in beans, broth, bay leaves, and cook; stirring occasionally for 20 minutes.

Ladle finished soup into bowls, topping with a dollop of sour cream. Garnish with fresh parsley and serve.