Creamy aubergine and cannellini soup
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.
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About
Creamy and gutsy soup to be eaten with warm crusty bread. Borrowed from great chef Jamie Oliver.
Yield:
4.0 servings
Added:
Thursday, January 9, 2014 - 10:56am
