Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 large carrot sliced
- 4 garlic cloves minced
- 6 cups low-sodium vegetable broth
- 1 large russet potato diced into 3/4-inch cubes
- 1 can cannellini beans (15.5 ounces) drained and rinsed
- 3/4 teaspoon dried marjoram
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon caraway seeds
- 1 jar sauerkraut (16 ounces) drained and rinsed
- Salt and pepper to taste
- 3 tablespoons fresh dill chopped, plus more for optional garnish
Instructions
- 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. Bring to a boil, then reduce heat and simmer for 15 minutes or until the potato is fork-tender.
- 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.
