Emprimir
Correo Electrónico
Add a photoCreamy and gutsy soup to be eaten with warm crusty bread. Borrowed from great chef Jamie Oliver.
Ingredientes
- 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
Direcciones
- 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.
Links Útiles
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 4 servings | |
| Calories 187 | |
| Calories from Fat 68 | 36% |
| Total Fat 7.68g | 10% |
| Saturated Fat 2.77g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 870mg | 36% |
| Potassium 596mg | 17% |
| Total Carbs 21.87g | 6% |
| Dietary Fiber 9.6g | 32% |
| Sugars 6.66g | 4% |
| Protein 9.94g | 16% |
