Creamy Aubergine, Cannellini Bean & Ricotta Soup

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Step 1

Preheat the oven to full whack (240˚C/475˚F/gas 9). Rinse the soaked cannellini beans. Cover with water, bring to the boil, and simmer for about 1 hour, or until tender. Meanwhile, prick the aubergines with a knife, lay them on a baking tray, and bake for about 40 minutes. Fry the garlic, chilli, basil and parsley in a deep pan with the olive oil, stirring until the garlic is softened but not coloured. Cut the baked aubergines in half and scrape all the sweet-smelling insides into the pan. Add the cooked beans and the stock. Bring to the boil and simmer for 20 minutes. Remove half the soup, purée it and return it to the pan. Stir and season well with sea salt and black pepper. It should be creamy, gutsy and reasonably thick. Then stir in your lightly seasoned, broken-up ricotta. Drizzle each bowl with some really good peppery extra virgin olive oil as you serve it, and eat with some warm fresh crusty bread