ItalianSoup

Creamy aubergine and cannellini soup Recipe

Name: Creamy aubergine and cannellini soup
Prep time: 15 min
Cook time: 60 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 240 g cannellini beans; 2 aubergines; 1 Tbs olive oil; 2 cloves garlic; 1 small chilis or; 1 Tbs basil; 1 Tbs parsley; 500 ml vegetable stock from 1 cube; 4 servings pepper; 50 g parmesan cheese

This soup combines roasted aubergine with cannellini beans, brightened by fresh herbs and a hint of chili. You'll roast the aubergines until they're soft and smoky, then scoop out the flesh to simmer with sautéed garlic, basil, and parsley. Half of the soup gets pureed for a creamy texture, while the rest stays chunky. Finish each serving with a generous sprinkle of Parmesan cheese.

Recipes.zone

September 22, 2026

Back45 minServes 4Easy190 kcal

Cook mode

Veggie

lacto ovo vegetarian vegetarian weeknight dinner cold winter days comfort food healthy budget

About this recipe

Creamy aubergine and cannellini soup is a Italian soup recipe that takes about 45 min from start to finish and serves 4. It calls for 10 ingredients across 7 steps, and is rated easy. A serving works out at around 190 kcal with roughly 10 g of protein. Filed under lacto ovo vegetarian, vegetarian, weeknight dinner and cold winter days.