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Eggplant and White Bean Soup

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.

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