Eggplant and White Bean Soup

Ingredients:

1 eggplant, sliced in half lengthwise;

1 tablespoon olive oil;

1/2 large onion, chopped;

1 can cannelini or small white beans, drained and rinsed;

3/4 cup chicken broth, plus another 3/4 cup set aside;

Kosher salt and freshly ground black pepper;

1 tablespoon fresh lemon juice.

Preparation:

Heat oven to 425 degrees F. Line baking sheet with aluminum foil and spray with Pam. Place eggplant cut-side down on foil and bake 25-30 minutes, until eggplant is tender and a little browned on the exposed flesh. Remove from oven and set aside until cool enough to handle.

Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and cook until soft and lightly browned, about 15 minutes. Add beans and 3/4 cup chicken broth. Bring to a boil and then simmer for 10 minutes. 

Scrape insides of eggplant halves into bean mixture. Heat for 1 or 2 minutes. Using a hand blender or a regular blender, puree into desired consistency. (Be very careful if using a regular blender that it doesn’t splash.) Add more chicken broth if you’d like it soupier. Salt and pepper to taste. Stir in lemon juice and serve.