The texture of this soup is velvety and the flavor is rich. There are no tomatoes. The color and flavor come from cooked beets and vegetables. Any Rancho Gordo white bean you have cooked is suitable. 

• 1 large beet, peeled and quartered
• 2 celery stalks, roughly chopped
• 2 small carrots, peeled and scrubbed, roughly chopped
• 1/2 onion
• 3 cloves garlic, peeled and smashed 
• 6 tablespoons olive oil
• 2 teaspoons Herbes de Provence (we like Burlap & Barrel's version, without lavender)
• 1 1/2 cups cooked white beans, such as Marcella, Alubia Blanca, or Royal Corona
• 1 cup stock, chicken or vegetable
• Salt
• Pepper
• Chopped fresh parsley, for garnish

Serves 4 to 6

1. In a medium stock pot, add the beets, celery, and carrot. Cover with water and bring to a boil for 5 minutes. Lower the temperature to medium-low, partially cover, and continue to simmer until the vegetables are all soft, about 20 minutes. 
2. Strain the vegetables and reserve the stock and the vegetables. 
3. Saute the onion and garlic in olive oil over medium heat until soft, about 7 minutes, stirring occasionally. Add the Herbes de Provence, followed by the reserved vegetables and beans. Mix well and then add 4 cups of the reserved vegetable cooking water and 1 cup of chicken or vegetable stock for a total of 5 cups of liquid. Add water if needed to bring the total to 5 cups. 
4. Blend contents with either an immersion blender or in a standing blender in batches. Add salt and pepper to taste and let simmer over medium heat for 20 minutes.
5. Serve in individual bowls, topped with chopped parsley and drizzled with olive oil.