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Aubergine and canellini bean soup

Serves 6

Tags: Vegetarian, Soup, Web

250 g Canellini beans
soak the beans overnight
boil in salted water until soft (40-60 mins)
4 large Aubergines
Prick aubergines with a knife
Put on a baking tray
Put in oven at 220C for 40 minutes
1 tbsp olive oil
2 cloves garlic
2 small chillies
1 tbsp fresh basil
1 tbsp fresh parsley
Finely chop the garlic chillies, basil and parsley
Crush or chop the chillies
Heat the olive oil in a large, deep pan
Fry the garlic and herb until the garlic is soft
600 ml vegetable stock
Add the vegetable stock
Cut the aubergines in half and scrape contents into pan
Drain the beans and add them
Simmer for 20 minutes
250 g ricotta cheese
Season then add the crumbled ricotta