Recipe: Sauerkraut, Smoked Bacon and White Bean Soup with Sourdough Croutons
The nights are getting colder so it’s time to snuggle up with Matt Golinski’s sauerkraut, smoked bacon and white bean soup with sourdough croutons. Try this soup, your gut will thank you for it!
1 onion, finely diced
1 clove garlic, sliced
1 carrot, diced
1 stick celery, diced
200gm smoked bacon, diced
30gm plain flour
1lt Boneafide Chicken Stock
250gm cooked cannellini beans
1tbs chopped rosemary
1 cup Nourishing Wholefoods Happykraut
250gm Lust for Crust sourdough, cut into 1cm dice
50ml olive oil
salt and pepper
Sauté the onion, garlic, carrot, celery and bacon in the butter until soft and starting to colour.
Stir in flour and cook for 2 minutes.
Slowly add the hot chicken stock, bring to a simmer and add the cannellini beans.
Simmer gently for 10 minutes.
Toss the sourdough cubes in the olive oil and bake in a 180°C oven for 10 minutes or until golden and crunchy.
Stir the sauerkraut into the soup and divide between 4 bowls.
Sprinkle with chopped rosemary and top with croutons.
Want to know more about why gut health is so important? Check out Matt’s story on how and why you should build a garden in your gut.