Creamy aubergine and cannellini soup
Creamy aubergine and cannellini soup might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 190 calories. For $1.69 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have garlic, parsley, olive oil, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is brought to you by Foodista. Overall, this recipe earns a good spoonacular score of 51%. Try Creamy Roasted Mushroom and Cannellini Bean Soup, Creamy Roasted Mushroom and Cannellini Bean Soup, and Creamy Cannellini Beans with Garlic and Oregano for similar recipes.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 240 g cannellini beans
- 2 aubergines
- 1 Tbs olive oil
- 2 cloves garlic
- 1 small chilis or
- 1 Tbs basil
- 1 Tbs parsley
- 500 ml vegetable stock from 1 cube
- 4 servings pepper
- 50 g parmesan cheese
Instructions
- 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.