Parmesan Sage Black Bean Soup Recipes

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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     Black Bean Soup

Time 40m

Yield 4

Number Of Ingredients 12

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

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     Black Bean Soup

Time 40m

Yield 4

Number Of Ingredients 12

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

BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN



Butternut Squash Soup With Sage and Parmesan image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
1 Spanish onion, diced
3 stalks celery, diced
2 leeks, white part only, coarsely chopped
4 garlic cloves, sliced thin
1 1/2 quarts vegetable or chicken stock
1/4 pound Parmesan piece or rinds
2 butternut squashes, peeled and cubed
3 leaves fresh sage, chopped
1 bay leaf

Steps:

  • Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
  • Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
  • Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams

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