Creamy aubergine and cannellini soup

Name: Creamy aubergine and cannellini soup
Total time: 45 min
Yield: 4 servings
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

Creamy aubergine and cannellini soup might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 10g of protein, 7g of fat, and a total of 190 calories.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

190 kcal

Calories

10 g

Protein

7 g

Fat

25 g

Carbs

Ingredients

For 4 servings

Kitchen Tools

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Ninja Foodi Multi-Cooker

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Stabmixer

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Instructions

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.