Winter 2026

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!

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. 

Hungry for more?

Check out out our recipes page for more delicious inspiration!