Black bean soup with brie

Black bean soup with brie

Total: 30 min. | Active: 15 min.
Nutritional value / person: 346 kcal
, Fat: 13 g
, Carbohydrate: 27 g
, Protein: 23 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

a little oil
1 garlic clove, squeezed
1 onion, finely chopped
2 tins black beans, each approx. 210 g, rinsed, drained
2 dl white wine (e.g. Chardonnay Chile Viña Sutil)
4 dl vegetable bouillon
80 g Brie (e.g. Val d'Arve Brie Romandie, crumbled)
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How it's done

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Heat the oil in a large pan. Sauté the garlic and onion for approx. 5 mins. Add the beans and cook briefly. Pour in the wine and reduce completely. Pour in the stock, bring to the boil, reduce the heat and simmer for approx. 15 mins., blend the soup. Serve the soup in deep bowls. Top with the brie.

Good to know
Tip: Garnish with cress.

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