Weekend recipe: eggplant, basil and white bean soup

Ingredients for 4-6 serves:
200 g white beans
3 large eggplants
3 shallots
1 clove of garlic
a handful of chopped thyme
3 handfuls chopped basil
200 ml. dry white wine
1,5 l vegetable broth or boiling water
2 teaspoon extra virgin olive oil
sea salt

Preheat the oven to 250 degrees. For the first, you need to soak the beans overnight. For that cover them with water by 2 inches, and let them for a night. After drain them in a colander and rinse with cold water before using. Put the beans in a deep pot, cover with cold water and bring to boil. Cook over a low heat until cooked (for about 1.5 hours). When the beans are cooked, drain them in a colander, don’t forget to save the water of beans. Peel and finely chop a garlic. Cut the eggplants in half lengthwise with a sharp knife. Put them in a deep pan, sprinkle with olive oil, and add chopped thyme and 1/3 of garlic. Tightly cover the pan with eggplants with foil and put in a preheated oven to bake for about 20 minutes. After that remove foil and check if the eggplants and garlic are soft. If not, then continue to bake without foil until soften. Ready eggplants set aside to cool, then peel and finely chop.
Put a heavy saucepan over a high heat, add the olive oil and finely chopped shallots. Fry the onion until they are soft and translucent.

Text: Anastassia Khozissova
Photo: Sophie Miro @sophie_miro


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