Creamy aubergine and cannellini soup

Gluten Free
Health score
14%
Creamy aubergine and cannellini soup
45 min.
4
191kcal

Suggestions

Ingredients

  • 240 .5 can cannellini beans cooked canned (a can of beans)
  •  eggplant 
  • Tbs olive oil 
  • cloves garlic chopped
  • small chilies dried red crushed chopped
  • Tbs basil fresh
  • Tbs basil fresh
  • Tbs parsley fresh chopped
  • 500 ml vegetable stock 
  • servings pepper black freshly ground
  • 50 parmesan grated

Equipment

  • frying pan
  • oven

Directions

  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.

Nutrition Facts

Calories191kcal
Protein19.87%
Fat31.18%
Carbs48.95%

Properties

Glycemic Index
84
Glycemic Load
2.99
Inflammation Score
-7
Nutrition Score
12.682173913043%

Flavonoids

Delphinidin
196.23mg
Apigenin
2.05mg
Luteolin
0.01mg
Kaempferol
0.02mg
Myricetin
0.17mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:190.56kcal
9.53%
Fat:7.19g
11.06%
Saturated Fat:2.62g
16.36%
Carbohydrates:25.39g
8.46%
Net Carbohydrates:15.47g
5.62%
Sugar:9.32g
10.36%
Cholesterol:8.5mg
2.83%
Sodium:831.59mg
36.16%
Protein:10.31g
20.61%
Fiber:9.92g
39.67%
Vitamin K:39.31µg
37.44%
Manganese:0.61mg
30.52%
Calcium:214.75mg
21.47%
Potassium:560.18mg
16.01%
Phosphorus:146.68mg
14.67%
Vitamin A:694.74IU
13.89%
Folate:54.97µg
13.74%
Iron:2.15mg
11.92%
Vitamin B6:0.23mg
11.47%
Copper:0.21mg
10.46%
Magnesium:40.71mg
10.18%
Vitamin C:7.38mg
8.94%
Vitamin E:1.26mg
8.38%
Vitamin B3:1.58mg
7.92%
Vitamin B2:0.13mg
7.82%
Vitamin B5:0.72mg
7.22%
Vitamin B1:0.1mg
6.62%
Selenium:3.73µg
5.33%
Zinc:0.77mg
5.1%
Vitamin B12:0.15µg
2.5%
Source:Foodista