2 carrots chopped
1 large stalk celery chopped
1 medium onion chopped
4 cloves garlic minced
Handful of dried mushrooms (like porcini), soaked in very hot water about 20 minutes and chopped, saving the liquid
2-3 cans cannellini beans or cooked dry beans
1 sprig rosemary
1 bunch bietola (similar to chard), washed and chopped, including stems
Water with 1 vegetable bouillon cube or vegetable stock
Salt and pepper
A little vinegar (optional)

Sauté carrots, onions and celery in oil until soft. Add garlic and sauté for 30 seconds. Add chopped mushrooms and their water, strained for grit, beans, rosemary, bietola, water or stock and/or vegetable cube and salt. Cook 30 minutes. Taste and adjust salt and add pepper. Off heat. add a splash of vinegar to brighten it a bit if desired. Buon appetito!