Instructions: Rinse the soaked cannellini beans. Cover with water bring to the boil and simmer for about 1 hour or until tender. Prick the aubergines with a knife lay them on a baking tray and bake them whole in the oven at its highest temperature for about 40 minutes.

Heat the olive oil in a deep pan and fry the garlic chilli basil and parsley until the garlic is softened but not coloured. Cut the baked aubergines in half and scrape all the sweetsmelling insides into the pan.

Add the cooked beans and the stock. Bring to the boil and simmer for 20 minutes.

Remove half the soup puree it and return it to the pot.

Stir it and season well.

It should be creamy gutsy and reasonably thick.

Then stir in your lightly seasoned broken up ricotta.

Drizzle each bowl with some realty good peppery extra virgin olive oil as you serve it and eat with some warm fresh crusty bread. .

Serves 6

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