Easy Bean Soup with Sauerkraut, Iota, from Istria
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.
Equipment
- Jar with Lid
- Peeler
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.
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