I started making this soup one day when I found an old jar of pickled cauliflower tucked away in the pantry. I’m not kidding; I stumbled upon it while looking for something else, and I can’t even remember when I put it there, but it was good—crunchy, surprisingly so. I also had some white beans that had been hanging around on the shelf, so it hit me right away: why not try to put them together? It couldn’t turn out worse than it already was. The first attempt was a bit of a disaster, I admit, because I rushed it and added the sausage too soon, turning it into mush. Now, after many tries and a bit of frustration, I think I’ve finally got it right.
Total cooking time: about two hours, maybe longer if you get distracted chatting on the phone. Servings? You can easily get 6-8 portions, maybe even 10 if you have other sides. Is it hard? It’s more about patience than skill. That is, unless you’re the type who forgets the beans while they’re boiling and burns the pot, which has only happened to me once. Okay, maybe twice.
Why do I keep coming back to this recipe? Because it’s the kind of soup that makes your house smell amazing and, honestly, it can serve as a full meal, not just a starter. It satisfies hunger and cravings alike. The combination of beans and pickled cauliflower brings back childhood memories—not the neat kind, but the one where you mix whatever you have on hand. Plus, it’s not expensive; you can make it with whatever you have in jars or what you find in the fridge. And, I don’t know why, but it always works, even if you tweak it a bit here and there.
1. First, take the beans. I choose large white beans, but smaller ones will work too if that’s what you have. I rinse them in 2-3 changes of water to get rid of the dust, then I let them soak in warm water until they’re well covered. At least two hours, but if you can leave them overnight, even better. Don’t skip this step, or you’ll waste time boiling them.
2. Drain the beans, discard that water, and put fresh cold water in a large pot. Add a pinch of salt—not too much—and a bit of oil. I learned the oil trick from my mom: she said it prevents the beans from breaking too much, and I do it too, thinking it helps.
3. Bring it to a boil over medium heat, with the lid on but not completely closed, so it doesn’t spill over. If foam appears, skim it off. Some people discard the first water after it boils, but I don’t always do that, only if the beans are older and smell a bit off.
4. In the meantime, I prepare the vegetables. I peel a large onion, chopping it roughly, trying to make it smaller so it’s not too noticeable in the soup. I dice the carrots into small cubes—not too small, not too big, just enough to show I wasn’t in a rush. The bell peppers are diced the same way.
5. When the beans start to soften, about halfway through, I add the onion directly to the pot. I don’t sauté it separately because it adds flavor to the water anyway. After 10 minutes, I add the carrots, and after another 10-15 minutes, the bell peppers. Why not add everything at once? Because I think it allows each ingredient to release its flavor at the right moment. The carrots need time to sweeten, and the peppers are best if they stay a bit firm.
6. When you see the beans starting to break apart, as I like to say, it’s a sign that we’re nearing the end. Now I turn my attention to the sausage. I slice it thinly, just enough to feel it in the spoon, and quickly fry it in a pan with a bit of oil until it gets some color and a smoky aroma. Be careful not to burn it; you don’t want to ruin everything. I add it to the soup along with the fat that rendered out.
7. In the same pan, with the sausage drippings, I add the tomato paste—a tablespoon is enough, maybe two if you think the soup looks too pale. I let it simmer a bit to cook through, not adding it raw. I believe it gives a different flavor, but don’t burn it, or it will turn bitter.
8. I rinse the pickled cauliflower under running water to make sure it’s not too sour or salty. I cut it into bite-sized florets—not too small, not gigantic—and add them to the pot when there are about 15-20 minutes left of cooking. If you add them too early, they’ll turn mushy; too late, and they’ll remain hard and unappealing.
9. Towards the end, I sprinkle in some dried lovage—not a forest’s worth, but enough to be noticeable. Fresh is even better if you have it. I add it about 10 minutes before I take the soup off the heat, so it has time to release its aroma and isn’t just for decoration.
10. Taste for salt at the end because it depends a lot on how salty the pickled cauliflower and sausage are. Adjust with whatever you think it needs: pepper, if you like, or maybe a bit of vinegar if it’s not tangy enough. Usually, I don’t need to add anything.
Now, some real tips. If you don’t have sausage, you can use any smoked meat you have on hand: bacon, ham hock, or even leftover smoked sausages. I’ve even tried it with some boiled ham, and it wasn’t bad, but honestly, smoked sausage gives it a different flavor; it’s just not the same. Many people add too much tomato paste and ruin the whole combination—it only needs a little to give color and a hint of tang, not to hit you in the face. If you don’t have lovage, parsley works too, but it’s not quite the same charm. And don’t forget: it’s a whole different experience with fresh bread, maybe a flatbread or something like that. As for drinks, I’ve had it with both dry white wine and beer; both work, but I think beer wins, especially in the summer.
Complete menu? You can also serve some hot peppers or even pickles (cucumbers, bell peppers) on the side, maybe a red onion salad with vinegar. If you make this soup for a large gathering, you can start with it and then serve some meat or a stew, but I rarely have the appetite for anything else after two bowls. A similar idea is the classic bean soup with smoked meat, but with pickled cauliflower, it’s a whole different thing, in my opinion.
Variations? Sure, you can skip the sausage and make it vegetarian. You can add some sautéed mushrooms instead, maybe a bit of grated celery, but it won’t have that rich flavor. If you don’t have pickled cauliflower, coarsely chopped pickles work too, but it’s not as interesting. I’ve also tried it with speckled beans; it comes out a bit sweeter, but it works. You can leave out the tomato paste and instead use pickle juice for sourness, and it turned out really good, as long as you don’t mind the paler color.
This soup goes best with fresh dark bread, or with cold polenta cut into slices if you have it. Sometimes I throw in a red onion, cut in half and well salted, but it also pairs perfectly with some hot peppers.
Questions I’ve actually been asked (and not just once):
Does the beans need to be soaked overnight?
Not necessarily, but if you don’t soak them for at least 2-3 hours in warm water, you’ll struggle to cook them, and they won’t be as soft. I’ve tried cooking them under pressure; that works if you’re in a hurry, but I think it changes the flavor.
Can it be made without sausage or meat?
Yes, you can leave out the smoked meat completely, but then it loses some of its charm, in my opinion. You can compensate with a bit of smoked paprika or some sautéed mushrooms to give the soup some body.
Do I have to use pickled cauliflower, or can I use fresh?
Using fresh cauliflower won’t yield the same result; it’s more like a soup. If you don’t have pickled, try other pickles, but keep their flavor in mind—make sure the vinegar isn’t too strong, or it will throw off the balance.
What do I do if the soup turns out too sour or salty?
If it’s too salty or the pickles were too intense, I add hot water and let it simmer for a bit, then taste again. You can also add a peeled potato to absorb some salt, but I don’t do that often.
How long does it keep in the fridge? Can it be frozen?
It keeps well for 3-4 days in the fridge, and sometimes I think it tastes better the next day. I haven’t tried freezing it; I feel like the texture of the beans and cauliflower would suffer, but I don’t think anything would happen if you really want to.
How healthy is it, and does it make you gain weight? How many calories are in a serving?
If you think about it, it’s not the lightest soup in the world, since you have beans (fairly caloric), sausage (fat + protein), and oil, but it’s not a calorie bomb either. For a 350 ml serving, I estimate around 250-350 calories, depending on how fatty the sausage is and how many beans you add. The beans provide fiber and protein; they’re quite filling and keep you from reaching for other snacks. The fats mainly come from the smoked meat, so if you skip the sausage, the total will drop. Pickled cauliflower doesn’t add many calories, but it’s salty, so be careful if you have blood pressure issues. Macros: I think it’s around there—8-10 grams of protein per serving, 30-40 grams of carbohydrates, and fats about 10-15 grams, depending on the meat. It’s a filling soup without making you feel like you’ve eaten a steak. And yes, it’s okay to include it in a diet, just don’t overdo it with the bread or fats.
How do you store and reheat it? In the fridge, it’ll last 3-4 days, covered, in a pot or a container with a lid. If you reheat it on low heat, nothing will spoil, just don’t let it boil too hard or the beans will turn mushy. I’ve tried microwaving it; it works, but somehow it seems to heat better on the stove. If it reduces in liquid, just add some water or a bit of pickle juice, to taste. I don’t think it’s worth freezing; it loses its texture and comes out mushy when thawed.
Ingredients (for a hearty pot, about 6-8 servings):
white beans, about half a kilogram – the base, providing satiety and flavor, brings fiber and protein
pickled cauliflower, about 300-400 g – adds tanginess and that crunchy, slightly salty texture
one large onion – for sweetness and base flavor, helps everything come together
carrots (3 pieces, not too big) – sweeten and color the broth
bell peppers, also about 3 – for freshness and a sweeter taste
one or two tablespoons of tomato paste – adds color and a bit of tang, but don’t overdo it
smoked sausage, 300 g – for that smoky flavor, making it feel like a proper meal
lovage, a good handful (fresh is ideal, but dried works too) – the final aroma, completing the soup
salt – as needed, depending on how salty the pickles and meat are
oil – just a bit, to prevent sticking and help with the soup’s texture
water – enough to cover everything and leave some for reheating
Total cooking time: about two hours, maybe longer if you get distracted chatting on the phone. Servings? You can easily get 6-8 portions, maybe even 10 if you have other sides. Is it hard? It’s more about patience than skill. That is, unless you’re the type who forgets the beans while they’re boiling and burns the pot, which has only happened to me once. Okay, maybe twice.
Why do I keep coming back to this recipe? Because it’s the kind of soup that makes your house smell amazing and, honestly, it can serve as a full meal, not just a starter. It satisfies hunger and cravings alike. The combination of beans and pickled cauliflower brings back childhood memories—not the neat kind, but the one where you mix whatever you have on hand. Plus, it’s not expensive; you can make it with whatever you have in jars or what you find in the fridge. And, I don’t know why, but it always works, even if you tweak it a bit here and there.
1. First, take the beans. I choose large white beans, but smaller ones will work too if that’s what you have. I rinse them in 2-3 changes of water to get rid of the dust, then I let them soak in warm water until they’re well covered. At least two hours, but if you can leave them overnight, even better. Don’t skip this step, or you’ll waste time boiling them.
2. Drain the beans, discard that water, and put fresh cold water in a large pot. Add a pinch of salt—not too much—and a bit of oil. I learned the oil trick from my mom: she said it prevents the beans from breaking too much, and I do it too, thinking it helps.
3. Bring it to a boil over medium heat, with the lid on but not completely closed, so it doesn’t spill over. If foam appears, skim it off. Some people discard the first water after it boils, but I don’t always do that, only if the beans are older and smell a bit off.
4. In the meantime, I prepare the vegetables. I peel a large onion, chopping it roughly, trying to make it smaller so it’s not too noticeable in the soup. I dice the carrots into small cubes—not too small, not too big, just enough to show I wasn’t in a rush. The bell peppers are diced the same way.
5. When the beans start to soften, about halfway through, I add the onion directly to the pot. I don’t sauté it separately because it adds flavor to the water anyway. After 10 minutes, I add the carrots, and after another 10-15 minutes, the bell peppers. Why not add everything at once? Because I think it allows each ingredient to release its flavor at the right moment. The carrots need time to sweeten, and the peppers are best if they stay a bit firm.
6. When you see the beans starting to break apart, as I like to say, it’s a sign that we’re nearing the end. Now I turn my attention to the sausage. I slice it thinly, just enough to feel it in the spoon, and quickly fry it in a pan with a bit of oil until it gets some color and a smoky aroma. Be careful not to burn it; you don’t want to ruin everything. I add it to the soup along with the fat that rendered out.
7. In the same pan, with the sausage drippings, I add the tomato paste—a tablespoon is enough, maybe two if you think the soup looks too pale. I let it simmer a bit to cook through, not adding it raw. I believe it gives a different flavor, but don’t burn it, or it will turn bitter.
8. I rinse the pickled cauliflower under running water to make sure it’s not too sour or salty. I cut it into bite-sized florets—not too small, not gigantic—and add them to the pot when there are about 15-20 minutes left of cooking. If you add them too early, they’ll turn mushy; too late, and they’ll remain hard and unappealing.
9. Towards the end, I sprinkle in some dried lovage—not a forest’s worth, but enough to be noticeable. Fresh is even better if you have it. I add it about 10 minutes before I take the soup off the heat, so it has time to release its aroma and isn’t just for decoration.
10. Taste for salt at the end because it depends a lot on how salty the pickled cauliflower and sausage are. Adjust with whatever you think it needs: pepper, if you like, or maybe a bit of vinegar if it’s not tangy enough. Usually, I don’t need to add anything.
Now, some real tips. If you don’t have sausage, you can use any smoked meat you have on hand: bacon, ham hock, or even leftover smoked sausages. I’ve even tried it with some boiled ham, and it wasn’t bad, but honestly, smoked sausage gives it a different flavor; it’s just not the same. Many people add too much tomato paste and ruin the whole combination—it only needs a little to give color and a hint of tang, not to hit you in the face. If you don’t have lovage, parsley works too, but it’s not quite the same charm. And don’t forget: it’s a whole different experience with fresh bread, maybe a flatbread or something like that. As for drinks, I’ve had it with both dry white wine and beer; both work, but I think beer wins, especially in the summer.
Complete menu? You can also serve some hot peppers or even pickles (cucumbers, bell peppers) on the side, maybe a red onion salad with vinegar. If you make this soup for a large gathering, you can start with it and then serve some meat or a stew, but I rarely have the appetite for anything else after two bowls. A similar idea is the classic bean soup with smoked meat, but with pickled cauliflower, it’s a whole different thing, in my opinion.
Variations? Sure, you can skip the sausage and make it vegetarian. You can add some sautéed mushrooms instead, maybe a bit of grated celery, but it won’t have that rich flavor. If you don’t have pickled cauliflower, coarsely chopped pickles work too, but it’s not as interesting. I’ve also tried it with speckled beans; it comes out a bit sweeter, but it works. You can leave out the tomato paste and instead use pickle juice for sourness, and it turned out really good, as long as you don’t mind the paler color.
This soup goes best with fresh dark bread, or with cold polenta cut into slices if you have it. Sometimes I throw in a red onion, cut in half and well salted, but it also pairs perfectly with some hot peppers.
Questions I’ve actually been asked (and not just once):
Does the beans need to be soaked overnight?
Not necessarily, but if you don’t soak them for at least 2-3 hours in warm water, you’ll struggle to cook them, and they won’t be as soft. I’ve tried cooking them under pressure; that works if you’re in a hurry, but I think it changes the flavor.
Can it be made without sausage or meat?
Yes, you can leave out the smoked meat completely, but then it loses some of its charm, in my opinion. You can compensate with a bit of smoked paprika or some sautéed mushrooms to give the soup some body.
Do I have to use pickled cauliflower, or can I use fresh?
Using fresh cauliflower won’t yield the same result; it’s more like a soup. If you don’t have pickled, try other pickles, but keep their flavor in mind—make sure the vinegar isn’t too strong, or it will throw off the balance.
What do I do if the soup turns out too sour or salty?
If it’s too salty or the pickles were too intense, I add hot water and let it simmer for a bit, then taste again. You can also add a peeled potato to absorb some salt, but I don’t do that often.
How long does it keep in the fridge? Can it be frozen?
It keeps well for 3-4 days in the fridge, and sometimes I think it tastes better the next day. I haven’t tried freezing it; I feel like the texture of the beans and cauliflower would suffer, but I don’t think anything would happen if you really want to.
How healthy is it, and does it make you gain weight? How many calories are in a serving?
If you think about it, it’s not the lightest soup in the world, since you have beans (fairly caloric), sausage (fat + protein), and oil, but it’s not a calorie bomb either. For a 350 ml serving, I estimate around 250-350 calories, depending on how fatty the sausage is and how many beans you add. The beans provide fiber and protein; they’re quite filling and keep you from reaching for other snacks. The fats mainly come from the smoked meat, so if you skip the sausage, the total will drop. Pickled cauliflower doesn’t add many calories, but it’s salty, so be careful if you have blood pressure issues. Macros: I think it’s around there—8-10 grams of protein per serving, 30-40 grams of carbohydrates, and fats about 10-15 grams, depending on the meat. It’s a filling soup without making you feel like you’ve eaten a steak. And yes, it’s okay to include it in a diet, just don’t overdo it with the bread or fats.
How do you store and reheat it? In the fridge, it’ll last 3-4 days, covered, in a pot or a container with a lid. If you reheat it on low heat, nothing will spoil, just don’t let it boil too hard or the beans will turn mushy. I’ve tried microwaving it; it works, but somehow it seems to heat better on the stove. If it reduces in liquid, just add some water or a bit of pickle juice, to taste. I don’t think it’s worth freezing; it loses its texture and comes out mushy when thawed.
Ingredients (for a hearty pot, about 6-8 servings):
white beans, about half a kilogram – the base, providing satiety and flavor, brings fiber and protein
pickled cauliflower, about 300-400 g – adds tanginess and that crunchy, slightly salty texture
one large onion – for sweetness and base flavor, helps everything come together
carrots (3 pieces, not too big) – sweeten and color the broth
bell peppers, also about 3 – for freshness and a sweeter taste
one or two tablespoons of tomato paste – adds color and a bit of tang, but don’t overdo it
smoked sausage, 300 g – for that smoky flavor, making it feel like a proper meal
lovage, a good handful (fresh is ideal, but dried works too) – the final aroma, completing the soup
salt – as needed, depending on how salty the pickles and meat are
oil – just a bit, to prevent sticking and help with the soup’s texture
water – enough to cover everything and leave some for reheating