Recipe: Sauerkraut, Smoked Bacon and White Bean Soup with Sourdough Croutons 

Image source: IN Noosa Magazine

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!

Serves 4 

Ingredients: 

1 onion, finely diced 

1 clove garlic, sliced 

1 carrot, diced 

1 stick celery, diced 

200gm smoked bacon, diced 

30gm butter 

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 

Method: 

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 more?

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.

 

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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