Slovenian Jota Sauerkraut Bean Soup

Ingredients

• 1 tbsp olive oil
• 1/2 small onion, diced
• 1 garlic clove, minced
• 1 small potato, diced
• 1 cup sauerkraut, drained
• 1 can cannellini beans, drained
• 2 cups vegetable stock
• 1 tsp smoked paprika
• 1/2 tsp caraway seeds
• 1 bay leaf
• 1 tbsp chopped parsley
• Salt and black pepper

Steps

1. Warm oil in a saucepan and cook onion until soft.
2. Add garlic, paprika and caraway and stir for 30 seconds.
3. Add potato, sauerkraut, beans, stock and bay leaf.
4. Simmer until potato is tender and the soup is lightly thickened, about 25 minutes.
5. Remove bay leaf and mash a few beans to enrich the broth.
6. Season with pepper, add parsley and serve hot with rye toast.

Allergen note: Check stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.