Creamy White Bean Dumpling Soup
Ingredients
The soup
-
1
tbsp
olive oil
-
1
large
yellow onion, diced
-
3
medium-sized
carrots, diced
-
3
ribs
celery, diced
-
3
cloves
garlic, diced
-
1
tsp
sea salt
-
½
tsp
black pepper
-
1
tbsp
fresh thyme, finely chopped
-
2
bay leaves
-
3
cups
white beans of choice, strained and rinsed
-
900
mL
vegetable stock
-
½
of a lemon
juice
The dumplings
-
1
cup
all-purpose flour
-
1
tsp
baking powder
-
¾
tsp
salt
-
1
tsp
fresh thyme
-
¼
tsp
cracked pepper
-
2
tbsp
olive oil
-
½
cup
warm water
Garnish
-
fresh parsley or fresh thyme and olive oil (optional)
Instructions
- Make the dough by mixing flour, baking powder, sea salt, and herbs, then add oil and warm water, and let it rest.
- Heat olive oil in a large pot and add onions, carrots, and celery; cook until translucent.
- Add garlic, seasoning, herbs, spices, and bay leaves; stir to combine.
- Add the beans and brown for 5 minutes.
- Pour in the vegetable stock, bring to a boil, then simmer for 15 minutes.
- Add lemon juice before blending half of the soup until smooth, then return it to the pot.
- Scoop dough balls into the soup using a tablespoon and cook for about 5 minutes.
- Garnish with fresh thyme and olive oil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
312
Total fat
12.4g
Total carbohydrates
43.2g
Total protein
10.7g
Sodium
1697.2mg
Cholesterol
0mg
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