Pasta & cannelini bean soup with mini aubergine ‘pizzas’

I’ve made these aubergine ‘pizzas’ before as a side dish and they were jolly delicious. Kipper adores aubergines (eggplants) so it wasn’t really a surprise that she went in for these in a big way. And so, I was trying to think of a way to make them more central to the meal, rather than just a hanger-on, as it were.

I’m not sure I came up with the best solution, but this was a very yummy meal, AND it meant that I persuaded DH to eat SOUP for dinner – hurrah! He’s not a big fan of soup, but apparently, if it’s thick enough and topped with mini aubergine pizzas, he’ll eat it (almost) without complaint. That’s good enough for me 🙂

The soup is pretty simple to make, and really quite tasty. I’m a soup-lover, so I would have happily eaten this without the indulgent aubergine topping. If you’re keen on soup, but don’t have the aubergine, I’d say go for the no-frills version. You could grate some cheese over the top if you need to give it just a smidgen of pizazz.

Equally, you can just make the mini aubergine pizzas, and then scoff them. They are really extremely delicious. Probably good on toast, but then, most things are. (I love toast.) They’re a yummy vegetable accompaniment to many things, really. I reckon they’d be delish on top of a plain risotto, too.

I used one BIG aubergine between the three of us, but I suspect Kipper would have eaten the lot herself if we’d let her. She certainly looked crestfallen when she realised that she’d eaten the last slice. I almost felt guilty for eating my own portion. Poor kid. She was left with nothing but a bowl of delicious bean and pasta soup. 

This made enough for two adults and a small to have a generous age-appropriate serving each. Serves 2-3? Or thereabouts. Depends on the aubergine-eating abilities of your diners.

Pasta & cannelini bean soup with mini aubergine pizzas

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Pasta & cannelini bean soup with mini aubergine 'pizzas'
Serves 3
Write a review
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
780 calories
83 g
40 g
38 g
31 g
10 g
644 g
1304 g
10 g
0 g
26 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 780
Calories from Fat 333
% Daily Value *
Total Fat 38g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
Cholesterol 40mg
Sodium 1304mg
Total Carbohydrates 83g
Dietary Fiber 21g
Sugars 10g
Protein 31g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the soup
  1. 1 medium-large onion
  2. 2-3 tbsp olive oil
  3. 400g tin cannelini beans
  4. 500ml hot vegetable stock
  5. 1 tbsp tomato puree
  6. 1 tsp dried rosemary
  7. 0.25 tsp hot smoked paprika (optional)
  8. 120g small pasta shapes or noodles
For the mini aubergine pizzas
  1. 1 medium aubergine
  2. 2 tbsp olive oil
  3. 1 tbsp pesto
  4. 1 tbsp tomato puree
  5. 150g mozzarella
To make the soup
  1. Peel and finely chop the onion. Heat the olive oil over a medium flame and cook the chopped onion, stirring, for a few minutes until softened.
  2. Drain the beans, then add to the onions in the pan, together with the stock, tomato puree, rosemary and paprika. Simmer, covered, for around 10 minutes.
  3. Add the pasta to the pan and cook for a further 6-10 minutes, until the pasta is cooked. Serve topped with the aubergine pizzas.
To make the mini aubergine pizzas
  1. Preheat the grill to medium-high.
  2. Slice the aubergine into 1cm thick circles. Brush with oil and place on a foil-lined baking sheet. Grill for 3-5 minutes until starting to brown. Turn, brush the other side with oil, and cook for a further 3-5 minutes.
  3. Mix the pesto and tomato puree together. Divide between the slices of aubergine and spread out to cover each slice.
  4. Cut the mozzarella into thin slices and arrange on the aubergines. Return to the grill and cook for a few minutes until the cheese is melted, bubbling and golden.
  5. Serve atop the pasta & bean soup.
  1. You can of course eat the soup without the pizzas, and the pizzas without the soup!
I’m entering this delicious meal-in-a-bowl soup into a number of foodie challenges and link ups:
Super Soup, hosted by Jo at Jo’s Kitchen, which I think is pretty self-explanatory!
Extra veg – thanks to those aubergine pizzas – also hosted this month by Jo’s Kitchen (and organised by Helen of Fuss Free Flavours and Michelle of Utterly Scrummy Food For Families.)
And No Croutons Required, a soup & salad link up organised & hosted by Jac at Tinned Tomatoes and co-organised by Lisa at Lisa’s Kitchen.



  1. One of my little ones loves aubergines too and this would make a great meal for us.

  2. I love these mini pizzas, a fantastic idea! I could do with the soup too, so cold and dark at the moment.

  3. Love the aubergine pizzas. Great idea! Thanks for submitting it to No Croutons Required. The roundup is now live.

  4. I would like a massive huge bowl of this right now. It looks absolutely scrumptious.

  5. I love the idea of mini aubergine pizzas. Hope you don’t mind if I borrow it.

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