White Bean Soup with Crispy Brussels Sprouts

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White Bean Soup with Crispy Brussels Sprouts

Recipe by Cheryl Slocum

  • Duration
  • Makes 5 cupsServings

Ingredients

  • 1/2 onion, chopped
  • 2 cloves garlic, grated
  • 1 tsp. chopped fresh rosemary
  • 2 tbsp. olive oil, plus more for drizzling
  • 2 cans (15.5 oz. each) white beans, rinsed
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • Crispy Brussels Sprouts (recipe below), for garnish

Crispy Brussels Sprouts

  • 1 cup brussels sprouts
  • 1 tbsp. oil

Preparation

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.

Crispy Brussels Sprouts