Over the weekend we had a butterbean soup at a local restaurant, that I really enjoyed. It was the perfect chilly night meal. I decided to recreate my own version this week and it turned out fantastic. I added in Brussels sprouts and kale because I had some on hand plus andouille sausage. Let this simmer an hour or two and you have a killer soup. My secret ingredient in most soups I make is I always add in a few tablespoons verde hot sauce. Try it, it really gives the soup amazing flavor! Enjoy!

B U T T E R B E A N + B R U S S E L S S P R O U T S S O U P

3 tablespoons butter

3 garlic cloves minced

1 bunch green onions sliced

3 celery stalks diced

8 cups chicken broth

2 cups butterbeans

1 small head kale de-stemmed and shredded

10 brussels sprouts shaved

2-3 tablespoons grated Parmesan cheese

1/2 teaspoon red pepper flakes

1 teaspoon Trader Joes Green Goddess seasoning

1 teaspoon salt and 1 teaspoon pepper

2 tablespoons verde hot sauce ( I use Red Clay version)

Melt the butter in a dutch oven and add in celery, green onion and minced garlic. Sautee about 5 minutes. Add in shredded Brussels sprouts and cook another few minutes. Add in 8 cups chicken stock, butterbeans, andouille sausage, kale, red pepper flakes, Green Goddess seasoning and salt + pepper. Cook for about an hour and then add in grated Parmesan and verde hot sauce. I let our soup simmer on low another two hours. Serve with some crusty bread and fresh Parmesan cheese.