Parmesan-Sage Black Bean Soup

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!

INGRIDIENT

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

DIRECTION

Step: 1

Heat oil in a saucepan over medium high heat. Fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.

Step: 2

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.

Step: 3

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.

Step: 4

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 FACT

Per Serving: 337 calories; protein 17.2g; carbohydrates 40.2g; fat 12.8g; cholesterol 27.6mg; sodium 1179.8mg.

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