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Creamy aubergine and cannellini soup
Prep: 45 min Cook: 25 min Servings: 4by Easy Cook - Laka kuharica510 recipes>Creamy and gutsy soup to be eaten with warm crusty bread. Borrowed from great chef Jamie Oliver. 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
Directions
- 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.
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