Creamy aubergine and cannellini soup
By: Easy cook - Lak...
Published: Thursday, January 9, 2014 - 10:56am

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

Preparation

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.

About

Creamy and gutsy soup to be eaten with warm crusty bread. Borrowed from great chef Jamie Oliver.