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Ingredients
- 285 gm cannellini beans soaked overnight 4 large aubergines
- 1 Tbsp. extra virgin olive oil
- 2 x cloves of garlic finely minced
- 12 sm dry red chillies crushed or possibly minced
- 1 Tbsp. minced fresh basil
- 1 Tbsp. minced fresh parsley 565ml chicken or possibly vegetable stock (qv chicken stock)
- 255 gm fresh ricotta cheese
- 1 x salt and freshly grnd black pepper extra virgin extra virgin olive oil
Directions
- Rinse the soaked cannellini beans. Cover with water bring to the boil and simmer for about 1 hour or possibly till tender. Prick the aubergines with a knife lay them on a baking tray and bake them whole in the oven at its highest temperature for about 40 min.
- Heat the extra virgin olive oil in a deep pan and fry the garlic chilli basil and parsley till the garlic is softened but not coloured. Cut the baked aubergines in half and scrape all the sweetsmelling insides into the pan.
- Add in the cooked beans and the stock. Bring to the boil and simmer for 20 min.
- Remove half the soup puree it and return it to the pot.
- Stir it and season well.
- It should be creamy gutsy and reasonably thick.
- Then stir in your lightly seasoned broken up ricotta.
- Drizzle each bowl with some realty good peppery extra virgin extra virgin olive oil as you serve it and eat with some hot fresh crusty bread. .
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 128 | |
| Calories from Fat 62 | 48% |
| Total Fat 6.98g | 9% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 185mg | 8% |
| Potassium 169mg | 5% |
| Total Carbs 8.96g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.02g | 1% |
| Protein 7.37g | 12% |
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