Creamy aubergine and cannellini soup
240g cannellini beans, (a can of cooked beans)
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
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.