Parmesan-Sage Black Bean Soup

• 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

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.
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.
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.
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.

vegetable oil, onion, clove garlic, black beans, chicken stock, sage, water, freshly grated parmesan cheese, butter, green onion, parmesan cheese

Taken from www.allrecipes.com/recipe/236233/parmesan-sage-black-bean-soup/ (may not work)