The sauerkraut is added at the end, off heat, to preserve the enzymes and lactic cultures in the sauerkraut. Add some cooked sausage, ham, chicken, tofu, etc. along with the beans, if you like.
2 T extra virgin olive oil
2 – 3 c diced (peeled) potatoes
a sprinkle of salt
4 garlic cloves, chopped
1 c onion, thinly sliced
6 c broth or water
2 c cooked or canned beans, drained, rinsed if necessary
2 c sauerkraut, or more, to taste
pepper, to taste
extra virgin olive oil, for drizzling
1. Warm olive oil in a soup pot over medium heat. Stir in the potatoes and salt. Cover and cook, stirring occasionally, until the potatoes are starting to become tender and are browning some, 5 or so minutes. Stir in the garlic and onion and cook for another 5 minutes, stirring occasionally. Turn down the heat if the vegetables are starting to burn.
2. Add the broth and the beans and bring to a simmer. Keep at this simmer until the potatoes are tender. Turn off the heat and add the sauerkraut, stirring to incorporate it into the soup. Let sit for a few minutes to allow the sauerkraut to warm through. Serve, drizzling some extra virgin olive oil over the soup in each bowl.