Heat olive oil in a large pot over medium heat. Add the diced onion and sliced carrot. Cook for about 10 minutes until the vegetables start to soften.
Stir in minced garlic and sauté for 1 minute until fragrant.
Add the vegetable broth, diced potato, and cannellini beans along with dried marjoram, Italian seasoning, and caraway seeds.
Stir in the sauerkraut and simmer for another 10 minutes. Season with salt and pepper, then mix in the fresh dill just before serving, garnishing with extra dill.