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A hearty Triestine soup of sauerkraut, beans, and pork simmers into deeply layered flavors. This high protein mediterranean stew is a warming family meal that fits a healthy eating plan.
Soak the dried borlotti beans overnight in cold water for at least 8 hours, then drain and rinse.
Cut the pork shoulder into 1-inch cubes. In a large Dutch oven over medium-high heat, add 1 tbsp olive oil and brown pork cubes on all sides; set aside.
Add another 1 tbsp olive oil to the pot and sauté chopped onion, carrot, celery, and garlic over medium heat until softened and fragrant, about 7 minutes.
Return browned pork to the pot, add soaked beans, sauerkraut, diced potatoes, bay leaves, rosemary, and cover with 6 cups water; bring to a gentle boil, then reduce heat to low.
Simmer uncovered at a gentle bubble (not full boil) for 1.5 to 2 hours, stirring occasionally, until beans and pork are tender and flavors meld. Skim foam from the surface as needed.
Season with salt and black pepper during the last 15 minutes of cooking. Remove bay leaves before serving. Serve hot, garnished with a drizzle of olive oil if desired.
