1
Heat oil in large saucdepan or Dutch oven over medium heat. Add onion and garlic; cook, stirring occasionally, until softened but not browned, about 8 minutes. Add pork and sage and cook 2-3 minutes longer. Pour in broth and the water. Heat to boiling, skimming surface as needed. Reduce heat to simmer, partially covered, 10 minutes.
2
Stir in sauerkraut, potatoes, and beans. Season with salt. Simmer, partially covered, 10 minutes longer. When potatoes soften, mash some against side of pan to thicken soup slightly. Season with pepper and stir in parsley. Serve hot with rye bread.

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Nutrition Facts
Serving Size 1 (738g) Recipe makes 4 servings The following items or measurements are not included below: 1/8 teaspoon dried sage 19 ounces red kidney beans
Calories 502
Calories from Fat 83		(16%)
Amount Per Serving		%DV
	Total Fat 9.3g	14%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 1187mg		49%
Potassium 2161mg		61%
Total Carbohydrate 78.7g		26%
	Dietary Fiber 16.7g	66%
	Sugars 6.1g
Protein 27.4g		54%
Vitamin A 275mcg		5%
Vitamin B6 0.9mg		45%
Vitamin B12 0.4mcg		6%
Vitamin C 69mg		115%
Vitamin E 1mcg		3%
Calcium 114mg		11%
Iron 7mg		43%
detailed view... how is this calculated?

Alsatian Sauerkraut Potato Soup