Gluten free

Creamy aubergine and cannellini soup

Name: Creamy aubergine and cannellini soup
Total time: 45 min
Yield: 4 servings
Ingredients: 240 g cannellini beans; 2 eggplant; 1 Tbs olive oil; 2 cloves garlic; 1 small red dried chile peppers; 1 Tbs fresh basil; 1 Tbs fresh parsley; 500 ml vegetable broth; 4 servings black pepper; 50 g parmigiano reggiano

Creamy aubergine and cannellini soup is a gluten-free dish that serves 4 and covers 12% of your daily requirements of vitamins and minerals. It is best enjoyed in autumn and takes approximately 45 minutes to make. Try Creamy Roasted Mushroom and Cannellini Bean Soup or Creamy Cannellini Beans with Garlic and Oregano for similar recipes.

Ingredients

cannellini beans

240 g

eggplant

olive oil

1 Tbs

garlic

2 cloves

red dried chile peppers

1 small

fresh basil

1 Tbs

fresh parsley

1 Tbs

vegetable broth

500 ml

black pepper

4 servings

parmigiano reggiano

50 g

Method

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.