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Home » In the Kitchen

Easy Bean Soup with Sauerkraut, Iota, from Istria

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bean soup with sauerkraut in a bowl and saucier beside Istria cookbook

"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
  • Orca Beans & Greens Soup
  • 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

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Istria:  Recipes and stories from the hidden heart of Italy, Slovenia, and Croatia

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

map of Istria from Istria: Recipes and Stories from the Hidden Heart of Italy, Slovenia, and Croatia
first page of Luka Teaches Slovenian

free language cards!

Luka Teaches Slovenian

Learn Slovenian and English with our favorite NBA player and these 3-part cards.

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    Kristin is holding the Luka Teaches Slovenian printable

    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.

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    Pasta Fagioli

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    Get the recipe
    black calypso beans and greens in a bowl beside a bowl of orca beans and cheese

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    Orca Beans & Greens Soup

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    If you like this easy bean soup with sausage, check out the steak with portobello mushrooms and salsa verde.

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    What are the Best Beans for Bean Soup?

    Paola Bacchia recommends borlotti beans or red kidney beans for this recipe. However, you can also use a combination of both. Just be sure to adjust the cooking time as needed. Borlotti beans take more time to cook than kidney beans.

    Top Tip

    This bean and sauerkraut soup tastes even better the next day. Just be sure to add a bit of water when reheating. This soup will thicken up as it cools.

    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
    fully soaked borlotti beans in a mason jar

    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.

    Potato sliced on a cutting board

    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.

    bowls of borlotti beans, onion, and carrot
    beans, bay leaf, chopped potato, and chopped carrot in a saucier with water

    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.

    bean soup in a copper saucier

    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.

    Noah is stirring the bean soup
    pancetta and onions in a carbon steel pan

    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.

    an immersion blender in a saucier with beans

    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.

    bean puree, beans, pancetta, and onions in a saucier for bean soup

    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.

    sauerkraut on bean soup in a saucier

    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.

    Livia's bean and sauerkraut soup from Istria cookbook

    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.

    jordan luka 3 motorsport
    image of a path in Istria cookbook
    Kristin is holding Istria cookbook
    Bean and Sauerkraut Soup ingredients with illustrations

    free recipe!

    Easy Bean Soup with Sauerkraut

    Iota, thick with borlotti beans, cured pork sausage, and pancetta.

      Built with Kit

      Free Bean Soup Recipe for Pre-Readers & Up

      Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.

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      bean soup with sauerkraut in a bowl and saucier beside Istria cookbook

      Easy Bean Soup with Sauerkraut, Iota, from Istria

      Kristin
      This hearty bean soup with sauerkraut, also known as iota, thick with borlotti beans, cured pork sausage, & pancetta brings warmth and comfort to your table.
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      Pin Recipe Print Recipe
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      Prep Time 20 minutes mins
      Cook Time 50 minutes mins
      Soaking Time 8 hours hrs
      Total Time 9 hours hrs 10 minutes mins
      Course Main Course
      Cuisine Istrian
      Servings 6 people
      Calories 337 kcal

      Equipment

      • Apron
      • Prep Bowls
      • Butcher Block
      • Chef Knife
      • Jar with Lid
      • Kitchen Scale
      • Peeler
      • Fine Mesh Strainer
      • Measuring Spoons
      • Measuring Cup
      • Copper Saucier
      • Immersion Blender

      Ingredients  

      • 2 cups borlotti beans dried, or red kidney beans
      • 1 potato large, peeled and roughly chopped
      • 1 carrot small, roughly chopped
      • 2 bay leaves
      • 2 cured pork sausages sliced
      • 3 ½ oz pancetta finely diced
      • 1 tablespoon extra-virgin olive oil
      • 1 brown onion large, finely chopped
      • 2 cloves garlic finely chopped
      • 14 oz sauerkraut
      • sea salt
      • fresh black pepper

      Instructions 

      • 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.
      • Wash your hands. Prep the Potato, Carrot, and Onion: 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.
      • 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.

      Notes

      • Don't leave food sitting out at room temperature for extended periods
      • Never leave cooking food unattended
      • Use oils with high smoking point to avoid harmful compounds
      • Always have good ventilation when using a gas stove
      • See more guidelines at USDA.gov.
      • Full Lesson Info and Pictures at:  https://happyhomeschooladventures.com/bean-soup

      Nutrition

      Calories: 337kcalCarbohydrates: 27gProtein: 15gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 38mgSodium: 797mgPotassium: 680mgFiber: 9gSugar: 3gVitamin A: 1748IUVitamin C: 19mgCalcium: 68mgIron: 3mg

      Estimated nutrition information is provided as a courtesy and is not guaranteed.

      Tried this recipe?Let us know how it was!

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      Kristin from Happy Homeschool Adventures

      Hi, I'm Kristin!

      I'm a Montessori homeschooler of 4 living in the beautiful Pacific Northwest. I'm a nature lover and environmental minimalist sharing my experience in guiding kids from the back of the boat.

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      Our Land Acknowledgement

      We reside on the ancestral lands of the Kalapuya and Luckiamute Tribes as well as the Confederated Tribes of Grand Ronde and the Confederated Tribes of the Siletz Indians.  The land was ceded in the Ratified Indian Treaty #282 on January 22, 1855.  The languages of the Indigenous peoples of this area are Kalapuya and Chinuk Wawa.


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