Creamy aubergine and cannellini soup Recipe

• 240g cannellini beans, (a can of cooked beans)
• 2 aubergines
• 1 tbs olive oil
• 2 cloves garlic, chopped
• 1-2 small dried red chilis crushed or chopped
• 1 tbs fresh basil
• 1 tbs fresh parsley, chopped
• 500ml vegetable stock from 1 cube
• Freshly ground black pepper
• 50g Parmesan cheese, grated

Directions