Begin by gathering all your ingredients for the borscht. Drain and rinse the cannellini beans in a colander. Dice the carrots, celery, onion, and potatoes into even pieces, ensuring quicker cooking time and consistency.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the diced carrots, onion, celery, and minced garlic along with ½ teaspoon of salt. Sauté for about 6–8 minutes until softened and translucent.

Stir in the cabbage, then pour in the vegetable broth, add the bay leaf, and beet juice. Bring to simmer, cover, and cook for about 15 minutes.

Add vinegar, potatoes, canned beets, and drained beans. Bring to boil and then simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.

Finally, stir in the minced herbs, adjust seasoning with additional salt and pepper. Remove the bay leaf and serve hot with optional sour cream.