Easy Bean Soup with Sauerkraut, Iota, from Istria

"In late winter, my father planted borlotti (cranberry) beans in the garden. On the cusp of summer, some would be podded and eaten fresh, often in a salad; a few were set aside to be planted the following season; and the rest were dried and stored for cooking through the year, The dried ones usually ended up in a hearty wintery soup called iota. My father loved iota. It was a dish of memories of Istria for him.."

- Paola Bacchia

Welcome to our kitchen! This hearty bean soup with sauerkraut, also known as iota, thick with borlotti beans, cured pork sausage, and pancetta brings warmth and comfort to your table. Don't be surprised if it puts some magic in your step too! Stick around and we'll show you what we mean.

Learn more about cooking with kids.

If you like this bean soup, try pasta fagioli, three sisters bean stew, bean chili, Boiko-style knish, apricot strudel, putizza, and Ukrainian bread.

Jump to:

• Istria Cookbook
• Luka Teaches Slovenian
• Pasta Fagioli
• Family & Kid's Cooking Resources
• Top Tip
• How to Make Easy Bean Soup with Sauerkraut
• Easy Bean Soup with Sauerkraut
• Free Bean Soup Recipe for Pre-Readers & Up
• Montessori Continent Boxes
• Easy Bean Soup with Sauerkraut, Iota, from Istria

Disclosure of Material Connection: Some of the links in the post are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Amazon links are not affiliate links. You can read my full affiliate disclosure.

Istria Cookbook

This easy bean soup with sauerkraut is from Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia, and Croatia.

Istria has been a country of many cultures living side by side for over a thousand years. For some 500 years the western and southern parts of the Istrian peninsula were governed by the Republic of Venice, and the eastern part, which was referred to as Imperial Istria, by Austria.

With the rise of Napoleon and for most of the 1800s, the entire peninsula and its surrounds were part of the Austro-Hungarian empire, under the rule of the Hapsburgs.

After WWI, Istria - inclusive of Fiume/Rijeka, Zara/Zadar and many islands, the largest of which is Lussino/Lošinj - formed the Italian region of Venezia Giulia. After WWII, these areas were assigned to Yugoslavia, until its collapse in the early 1990s.

Istria is now split between Croatia and Slovenia, with a narrow northern strip around the fishing village of Muggia, which is part of Italy. After Croatians and Slovenes, Italians are the most populous ethnic group of Istria.

In Istrian kitchens, Venetian seafood stews served with polenta sit side by side with hearty Hungarian-style goulash; ravioli with ricotta is effortlessly followed by Balkan flame-grilled meats on a skewer.

All are accompanied by the salad greens and vegetables that grow in abundance on the peninsula.

Food does not have borders. It speaks of the land and its people, of shared meals and cultures, of the past and the present, of family and community.

- Paola Bacchia

Slovenian & English Language Cards

Grab your free three-part cards to explore Slovenian and English. Learning to read has never been more fun than with materials your kids are interested in. These language cards are inspired by pro basketball player Luka Dončić of the Los Angeles Lakers.

To use these language cards as 3-part cards, print 2 copies and cut the labels off one of the copies. The youngest of kids can match the picture cards. As kids are mastering letter recognition and letter sounds, they can practice matching the label as well.

To hear pronunciation, check out the links in the printable for Dallas Mavericks social media.

How to Make Easy Bean Soup with Sauerkraut

Ingredients

• borlotti beans - can use kidney beans as a substitute or in combination with the borlotti beans
• potato - 1 large potato will work
• carrot - this bean and sauerkraut soup calls for 1 small carrot
• bay leaves - we like this bay laurel for our bean recipes
• sausage - you'll want cured pork sausages for the tastiest soup
• pancetta
• oil - this recipe calls for extra virgin olive oil but you can use what you have on hand
• onion - grab the brown onion for this soup
• garlic
• sauerkraut
• salt
• black pepper - we like this Aranya black pepper

Equipment

• Apron
• Prep Bowls
• Jar with Lid
• Butcher Block
• Child-Friendly Knife
• Kitchen Scale
• Peeler
• Strainer
• Measuring Spoons
• Measuring Cup
• Wooden Spoon
• Copper Saucier
• Immersion Blender

Soak the Beans

Wash your hands with soap and water. Soak the beans in water for at least 8 hours if you want to cut down on cooking time. When finished, drain the beans.

Prep the Potato, Carrot, and Onion

Wash your hands. Peel the potato. Use a knife and cutting board to roughly chop the potato, carrot, garlic, and onion.

Cook the Beans

Add the beans, potato, carrot, and bay leaf to a large pan. Add the water, cover, and bring to a boil over high heat. Once boiling, turn the heat down to medium. Use a spoon to skim off any impurities on the surface. Cook for 15 minutes.

Add the Sausage

Add the sausage chunks to the pan. Let it simmer for 15-25 minutes. The beans will be cooked through and soft while maintaining their shape. The potato and carrots should be tender. When finished, turn off the stove.

Paola says you may need to adjust the times based on what kind of beans you're cooking.

Cook the Pancetta

While the beans are cooking, prepare the pancetta. Add the oil to a frying pan and heat over medium-low heat. Add the pancetta to the pan and cook for about 10 minutes. The pancetta will soften and release its fat. Do not let the pancetta cook until it is brown.

Add the onion to the pan with the pancetta. You'll probably want to add a bit more oil as well. Cook for 10 to 15 minutes. The onion will be soft and translucent.

Add the garlic to the pan. Cook for a few minutes or until fragrant. Turn off the heat. Set the pan aside.

Purée Half of the Soup

Turn your attention back to the beans. Once they're finished cooking, remove half of the bean mixture using a slotted spoon and place it in a clean bowl. This includes the sausage and bay leaves.

Use an immersion blender to purée the half remaining in the pan.

Return the Beans & Sausage to the Pan

Return the bean mixture to pan with the purée. Add the pancetta mixture to the pan as well and stir to combine. Turn the heat to low.

Add the Sauerkraut

Use a strainer to strain the sauerkraut. Transfer it to the pan and stir to combine. You may add some of the sauerkraut liquid if you like the flavor. Cook for 5 minutes.

Add salt and pepper to taste. Serve this bean soup with sauerkraut warm but not hot. It'll give you all the energy you need while putting a little magic in your step.

Free Bean Soup Recipe for Pre-Readers & Up