In pot, cook onion, garlic, and rosemary in 2 tbsp. oil over medium heat until softened, about 4 minutes. Add beans and stock; simmer for 15 minutes. In blender, puree soup and cream; season. Drizzle soup with oil; garnish with Crispy Brussels Sprouts (below).
Crispy Brussels Sprouts
These Crispy Brussels Sprouts make a great garnish for soups and salads—or grab 'em by the handful for a healthy snack! Toss a cup of Brussels sprouts leaves with 1 tbsp. oil on a baking sheet; season. Bake at 400° until browned, about 6 minutes. Let cool, then resist the urge to stuff them all in your face.