Parmesan-sage Black Bean Soup

Ingredients

• Servings: 4
• 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
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons butter, softened
• 1/4 cup half-and-half
• 1/4 cup chopped green onion, or to taste
• 2 tablespoons grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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.