Parmesan-Sage Black Bean Soup recipe
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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
Nutrition Info
- 337 caloriescarbohydrate: 40.2 gcholesterol: 27.6 mgfat: 12.8 gfiber: 15.6 gprotein: 17.2 gsaturatedFat: 6.6 gservingSize: -sodium: 1179.8 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Parmesan-Sage Black Bean Soup
Directions
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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.