Roasted Eggplant And White Bean Soup Recipe

Name: Roasted Eggplant And White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 eggplant medium-sized organic; 1 can white beans cannelloni, I would use dry, but this was a last minute idea; 1 clove garlic; 1 yellow onion chopped up; 2 tablespoons olive oil; 1 quart low sodium vegetable broth Pacific Natural Foods Organic; 1 package fresh basil; 1 package fresh mint; 1 pinch celery salt; 1 pinch thyme; 1 pinch sea salt; 1 pinch pepper

Servings: persons

3 cups water
1 eggplant medium-sized organic
1 can white beans cannelloni, I would use dry, but this was a last minute idea
1 clove garlic
1 yellow onion chopped up
2 tablespoons olive oil
1 quart low sodium vegetable broth Pacific Natural Foods Organic
1 package fresh basil
1 package fresh mint
1 pinch celery salt
1 pinch thyme
1 pinch sea salt
1 pinch pepper

1
Preheat the oven to 350 degrees.
2
Cut the eggplant in half and cut into medium-sized squares (along with the skin), making sure to discard of the top part.
3
Place the eggplant on a sheet of aluminum foil (or an oven-safe baking pan), cut open the garlic and place the whole clove on top, along with a sprinkle of olive oil, salt, pepper, and a few sprigs of fresh basil.
4
Cover and place in the oven.
5
Let cook for 45 minutes to one hour, periodically checking on it.
6
About 20 minutes into the cooking time, add the water and half the container of broth to a pot.
7
Cut the onion and add to the pot and let simmer on a low heat.
8
When eggplant is finished roasting (should be browned and soft),

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups water, 1 eggplant medium-sized organic, 1 can white beans cannelloni, I would use dry, but this was a last minute idea, 1 clove garlic, and more.

Yes, Roasted Eggplant And White Bean 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.

That's it — enjoy your meal!

Roasted Eggplant And White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions