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Parmesan-Sage Black Bean Soup The Best Recipes

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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!"

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
  • 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

Instructions :

Prep : 15M Cook : 4M Ready in : 40M
  • 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.

Notes :

  • You can add the rind from your fresh Parmesan cheese to the soup when you add the sage leaves for a more-intense Parmesan flavor. Remove and discard along with the sage.

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