Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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:49%

Spoonacular Score: 49%

 

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:
1.34 cups
1.34 cups 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
16.91 fl. oz
16.91 fl. oz vegetable stock cube
vegetable stock cube
some
some black bell pepper
black bell pepper
1.76 oz
1.76 oz parmesan cheese
parmesan cheese
1.34 cups cooked cannellini beans
1.34 cups
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
16.91 fl. oz vegetable stock cube
16.91 fl. oz
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

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

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

Related Recipes