Wonderful produce from Mississippi Market in St. Paul inspired this soup yesterday: cannellini beans, golden chard, a few brussels sprouts, fresh rosemary, thyme, onion, olive oil, sweet butter, chicken broth. Oh, and a slug of hot sauce:) It was so good I made it again today.
Cannellini Bean Soup with golden chard and brussels sprouts:
1 small yellow onion, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup good chicken broth
1 cup water
one 15 oz. can cannellini beans, partly drained of the canned bean liquid
1 1/2 or 2 cups roughly chopped golden chard, both leaves and stems
3/4 cup sliced brussels sprouts (the ones I got were huge)
2 scallions, chopped
1 tablespoon chopped fresh rosemary
1/2 teaspoon dried thyme
salt and pepper to your taste
hot sauce to your taste
Saute the onion in the oil and butter in a large pot. When golden, add the chicken stock and water, then the canned beans with their liquid. Stir gently on low heat, then add the chard, brussels sprouts, scallions, rosemary, thyme, and salt and pepper.
Cook uncovered on low heat until the chard and brussels sprouts are tender, stirring slowly. If it seems to be too thick, add a little more stock or water .
Taste test before serving, adding more salt if needed. Serve with rolls or French bread.