Creamy aubergine and cannellini soup

Creamy aubergine and cannellini soup

Creamy aubergine and cannellini soup

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 240g cannellini beans, (a can of cooked beans)
  • 2 aubergines
  • 1 Tbs olive oil
  • 2 cloves garlic, chopped
  • 1-2 small dried red chilis crushed or chopped
  • 1 Tbs fresh basil
  • 1 Tbs fresh parsley, chopped
  • 500ml vegetable stock from 1 cube
  • Freshly ground black pepper
  • 50g Parmesan cheese, grated
Instructions

Prick the eggplant and bake it on a tray at your oven's highest temperature for 40 minutes.

In a deep pan fry the olive oil, garlic, chilli, basil and parsley until garlic is soft but not coloured.

Cut the eggplant and scrape the insides into the pan.

Add the cooked beans and stock.

Bring to boil, simmer for 20 minutes.

Puree half, then mix through the rest. Season with pepper.

Sprinkle abundantly with grated Parmesan cheese and serve.

AI Assistance 
Personal Notes 
Personal Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Creamy Cannellini Bean Side Dish
Creamy Cannellini Bean Side Dish

You can never have too many side dish recipes, so give Creamy Cannellini Bean Side Dish a try. This recipe

25 minutes
Cannellini Bean Dip
Cannellini Bean Dip

The recipe Cannellini Bean Dip can be made in approximately 45 minutes. This recipe serves 10.

45 minutes