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Zuppa jota

Far east of Verona is a town called Trieste. From this city hails a soup that shows how the cuisine of Italy has been influenced by other cultures. It uses sauerkraut!


1 c beans (red kidney beans, soaked overnight)
2 clv garlic
1 T flour


  1. Crush the garlic and add it to a pot of water.
  2. Bring to a boil and add the beans, then reduce to simmer for at least a half hour, and better 45 minutes.
  3. In the meantime, add the olive oil to a skillet and heat to medium.
  4. Sprinkle in the flour and sauté for a few minutes.
  5. Then pour the flour into the beans to thicken the soup, followed by the sauerkraut.
  6. Mix well and simmer for 10 minutes.
Total time
1 hour
Cooking time
Preparation time
4 servings

This recipe is an example of German influence in Italian cuisine.

light meal, main meal
appetizers, soups
Italian food recipes