Creamy Aubergine And Cannellini Soup

• 1 cup cannellini beans a can of cooked beans
• 2 aubergines
• 1 tablespoon olive oil
• 2 cloves garlic chopped
• 2 red chilis small dried, crushed or chopped
• 1 tablespoon fresh basil
• 1 tablespoon fresh parsley chopped
• 2 1/8 cups vegetable stock from 1 cube
• freshly ground black pepper
• 1/2 cup Parmesan cheese grated

1. Prick the eggplant and bake it on a tray at your oven's highest temperature for 40 minutes.
2. In a deep pan fry the olive oil, garlic, chilli, basil and parsley until garlic is soft but not coloured.
3. Cut the eggplant and scrape the insides into the pan.
4. Add the cooked beans and stock.
5. Bring to boil, simmer for 20 minutes.
6. Puree half, then mix through the rest. Season with pepper.
7. Sprinkle abundantly with grated Parmesan cheese and serve.

beans, aubergines, olive oil, garlic, red chilis, fresh basil, parsley, vegetable stock from, freshly ground black pepper, parmesan cheese

Taken from www.yummly.com/recipe/Creamy-Aubergine-And-Cannellini-Soup-1654191 (may not work)