Creamy aubergine and cannellini soup

Creamy aubergine and cannellini soup takes around 45 minutes from beginning to end. 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 serves 4. It can be enjoyed any time, but it is especially good for Autumn. 2 people have tried and liked this recipe. This recipe from Foodista requires chilis or, aubergines, basil, and pepper. It works well as a hor d'oeuvre. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Similar recipes are Creamy Roasted Mushroom and Cannellini Bean Soup, Creamy Roasted Mushroom and Cannellini Bean Soup, and Creamy Cannellini Bean Side Dish.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

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

Equipment:

oven

frying pan

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
189 Calories
10g Protein
7g Total Fat
25g Carbs
14% Health Score
Limit These
Calories
189k
10%

Fat
7g
11%

  Saturated Fat
2g
16%

Carbohydrates
25g
8%

  Sugar
9g
10%

Cholesterol
8mg
3%

Sodium
831mg
36%

Get Enough Of These
Protein
10g
20%

Fiber
9g
40%

Manganese
0.58mg
29%

Vitamin K
28µg
28%

Calcium
210mg
21%

Potassium
552mg
16%

Phosphorus
145mg
15%

Folate
53µg
13%

Iron
2mg
11%

Vitamin B6
0.23mg
11%

Vitamin A
563IU
11%

Copper
0.2mg
10%

Magnesium
39mg
10%

Vitamin C
6mg
8%

Vitamin E
1mg
8%

Vitamin B3
1mg
8%

Vitamin B2
0.13mg
8%

Vitamin B5
0.72mg
7%

Vitamin B1
0.1mg
7%

Selenium
3µg
5%

Zinc
0.75mg
5%

Vitamin B12
0.15µg
3%

covered percent of daily need
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