PARMESAN-SAGE BLACK BEAN SOUP

Parmesan-Sage Black Bean Soup image

Our family loves black beans, so I am always looking for new ways to cook them. I came up with this recipe after trying to find a way to use up some leftover fresh sage. My partner absolutely loves the result!

Provided by CSANGEL

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons vegetable oil, or as needed
1 small onion, chopped
1 large clove garlic, minced
2 (15.5 ounce) cans black beans, rinsed and drained
1 cup chicken stock
5 fresh sage leaves
water to cover
¼ cup freshly grated Parmesan cheese
2 tablespoons butter, softened
¼ cup half-and-half
¼ cup chopped green onion, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Heat oil in a saucepan over medium high heat. Fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
Stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. Remove and discard sage leaves.
Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and place over low heat.
Stir 1/4 cup grated Parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream into the soup until smooth. Garnish with green onion and grated Parmesan cheese.

Nutrition Facts : Calories 337 calories, Carbohydrate 40.2 g, Cholesterol 27.6 mg, Fat 12.8 g, Fiber 15.6 g, Protein 17.2 g, SaturatedFat 6.6 g, Sodium 1179.8 mg, Sugar 1.1 g