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White Bean Soup with Pesto Herb Dumplings

URL: https://www.101cookbooks.com/white-bean-soup-with-pesto-herb-dumplings/

Ingredients

White Bean Soup

  • 1 large onion, peeled and finely diced
  • 2 medium carrots, peeled and diced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon caraway seeds, lightly crushed (optional)
  • ½ cup whole wheat pastry flour
  • 5 cups water or vegetable broth
  • 1 teaspoon fine grain sea salt, or to taste
  • 14 ounce can cannellini beans, drained and rinsed

Pesto Herb Dumplings

  • 1 cup almond milk (or whatever milk you like)
  • 1 large egg
  • 2 tablespoons pesto
  • 1 cup chopped herbs (dill, scallions, basil, lemongrass, etc.)
  • 1½ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine grain sea salt

Instructions

  1. Sauté the onions and carrots in olive oil over medium-high heat until tender.
  2. Add caraway seeds if using, then sprinkle with flour and cook for a few more minutes.
  3. Stir in water and salt, bringing the mixture to a gentle simmer until thickened.
  4. Add the cannellini beans and let the soup simmer while preparing the dumplings.
  5. In a bowl, whisk together almond milk, egg, and pesto, then add the herbs.
  6. In another bowl, mix flour, baking powder, and salt, then combine with the wet ingredients.
  7. Drop tablespoons of the dumpling mixture into the simmering soup.
  8. Cover and cook the dumplings for about 7 minutes, then flip and cook for another 7 minutes until done.
  9. Serve hot, topped with additional herbs and scallions.

Nutrition Facts (estimated)

Servings
6
Calories
299
Total fat
11g
Total carbohydrates
43g
Total protein
10g
Sodium
862mg
Cholesterol
27mg

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