Aubergine Cannellini Bean And Ricotta Soup Recipe


  • 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


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…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

MS Found Country:US image description
Back to top