video version of the recipe
White Bean & Eggplant Soup
serves 3 to 4
Don’t be put off by the thought of roasting the eggplant first. I know it can feel like a hassle, but it really takes no active time at all. It’s actually a really simple soup and so rich and warming, almost meaty in a way.
2 medium eggplants (aubergine)
2 knobs butter or olive oil
1 large onion, chopped
2 cans white beans (400g/14oz)
2-4 tablespoons lemon juice
1. Preheat oven to its highest setting.
2. Cut eggplant in half lengthwise and place on an oven proof tray cut side down. Bake for 30 – 40 minutes or until eggplant is very soft.
3. Meanwhile melt butter in a large saucepan and cook onion, covered for about 15 minutes or until very soft and golden.
4. Add beans and the liquid to the onions and bring to a simmer. Cook for about 10 minutes or until your eggplant is ready.
5. Scrape the flesh from the cooked eggplant and add to the soup. Simmer for a minute or so then puree (if you like).
6. Taste and season with salt, pepper and lemon juice. Serve.
Variations
vegan – replace the butter with olive oil or macadamia oil.
home cooked beans – use this recipe. As a rule of thumb, 1 drained can = 250g (9oz) cooked beans.
garnish – if it looks a little to brown for you, feel free to garnish with some chopped parsley or chives.
Add to my Old Favourite Recipes
Hi Jules – this recipe sounds terrific. Question: I cook my own beans usually so when you say ‘add beans and liquid’ from the can – would you recommend I just add water in most cases or chicken broth (homemade).
Great question Miriam!
Mostly you can use either stock or water instead… about 1/2 cup will do it. If you have stock and want a richer flavour use stock but if you want a more simple dish use water
Jx