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:

Equipment:

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:

covered percent of daily need