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Creamy aubergine and cannellini soup

 
One serving costs about $4.65 One serving costs about $4.65

$4.65 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:50%

Spoonacular Score: 50%

 

Creamy aubergine and cannellini soup is a gluten free recipe with 4 servings. One serving contains 618 calories, 17g of protein, and 39g of fat. For $4.65 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. It works well as a rather expensive main course for Autumn. From preparation to the plate, this recipe takes roughly roughly 45 minutes. If you have chilis or, aubergines, parsley, and a few other ingredients on hand, you can make it. With a spoonacular score of 48%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Creamy Roasted Mushroom and Cannellini Bean Soup, Creamy Cannellini Beans with Garlic and Oregano, and Creamy Cannellini Bean Side Dish.

Ingredients

Servings:
8.47 oz
8.47 oz cooked cannellini beans
cooked cannellini beans
2
2  aubergines
aubergines
1 Tbs
1 Tbs olive oil
olive oil
2 cloves
2 cloves garlic
garlic
1 small
1 small red dried chilis
red dried chilis
1 Tbs
1 Tbs fresh basil
fresh basil
1 Tbs
1 Tbs fresh parsley
fresh parsley
2.11 cups
2.11 cups vegetable stock cube
vegetable stock cube
some
some black bell pepper
black bell pepper
1.76 oz
1.76 oz parmesan cheese
parmesan cheese
8.47 oz cooked cannellini beans
8.47 oz
cooked cannellini beans
2  aubergines
2
aubergines
1 Tbs olive oil
1 Tbs
olive oil
2 cloves garlic
2 cloves
garlic
1 small red dried chilis
1 small
red dried chilis
1 Tbs fresh basil
1 Tbs
fresh basil
1 Tbs fresh parsley
1 Tbs
fresh parsley
2.11 cups vegetable stock cube
2.11 cups
vegetable stock cube
some black bell pepper
some
black bell pepper
1.76 oz parmesan cheese
1.76 oz
parmesan cheese

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.65
Ingredient
240 grams cooked cannellini beans
2 aubergines
1 Tb olive oil
2 cloves garlic
1 small red dried chilis
1 Tb fresh basil
1 Tb fresh parsley
500 milliliters vegetable stock cube
some black bell pepper
50 grams parmesan cheese
Price
$0.51
$3.03
$0.17
$0.13
$0.40
$0.10
$0.15
$12.68
$0.37
$1.05
$18.61

Nutritional Information

Quickview
618k Calories
16g Protein
38g Total Fat
50g Carbs
13% Health Score
Limit These
Calories
618k
31%

Fat
38g
59%

  Saturated Fat
2g
16%

Carbohydrates
50g
17%

  Sugar
18g
20%

Cholesterol
8mg
3%

Sodium
21586mg
939%

Get Enough Of These
Protein
16g
34%

Vitamin C
46mg
57%

Fiber
12g
52%

Manganese
0.61mg
30%

Vitamin K
31µg
30%

Calcium
212mg
21%

Vitamin A
955IU
19%

Potassium
624mg
18%

Vitamin B6
0.34mg
17%

Folate
64µg
16%

Phosphorus
154mg
15%

Iron
2mg
12%

Magnesium
43mg
11%

Copper
0.22mg
11%

Vitamin E
1mg
11%

Vitamin B3
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin B5
0.8mg
8%

Vitamin B1
0.12mg
8%

Zinc
0.82mg
5%

Selenium
3µg
5%

Vitamin B12
0.15µg
3%

covered percent of daily need

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