for 2 person

a little	oil
1	garlic clove, squeezed
1	onion, finely chopped
2 tin	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)

How it's done

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.

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