Creamy Aubergine And Cannellini Soup Recipe

Name: Creamy Aubergine And Cannellini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cannellini beans a can of cooked beans; 2 aubergines; 1 tablespoon olive oil; 2 cloves garlic chopped; 2 red chilis small dried, crushed or chopped; 1 tablespoon fresh basil; 1 tablespoon fresh parsley chopped; 2 1/8 cups vegetable stock from 1 cube; freshly ground black pepper; 1/2 cup Parmesan cheese grated

Servings: persons

1 cup cannellini beans a can of cooked beans
2 aubergines
1 tablespoon olive oil
2 cloves garlic chopped
2 red chilis small dried, crushed or chopped
1 tablespoon fresh basil
1 tablespoon fresh parsley chopped
2 1/8 cups vegetable stock from 1 cube
freshly ground black pepper
1/2 cup Parmesan cheese grated

1
Prick the eggplant and bake it on a tray at your oven's highest temperature for 40 minutes.
2
In a deep pan fry the olive oil, garlic, chilli, basil and parsley until garlic is soft but not coloured.
3
Cut the eggplant and scrape the insides into the pan.
4
Add the cooked beans and stock.
5
Bring to boil, simmer for 20 minutes.
6
Puree half, then mix through the rest. Season with pepper.
7
Sprinkle abundantly with grated Parmesan cheese and serve.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cannellini beans a can of cooked beans, 2 aubergines, 1 tablespoon olive oil, 2 cloves garlic chopped, and more.

Yes, Creamy Aubergine And Cannellini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Aubergine And Cannellini Soup

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