I made this the other night and it was a hit. Click here for the original recipe and then read on for my version.
Vegetable Soup with Parmesan Dumplings
adapted by Deanna Piercy
- olive or coconut oil
- bell pepper
- bag of frozen veggies (green beans, squash, zucchini, carrots)
- 1 can of cannellini beans
- 1 tablespoon tomato paste
- several cups of water/broth/stock (I used water plus a veggie bullion cube)
- parmesan cheese rind (optional but I had one)
- seasonings (Creole, black pepper, Italian seasoning, Pickapeppa Sauce, basil)
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt and black pepper
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup milk + 1 tablespoon
- 2 tablespoons olive oil
In large soup pot, heat enough oil to cover bottom of pot. Add onions, carrots, celery, bell pepper and garlic. Season with salt and pepper and cook over medium heat until onions are translucent. Add tomato paste, cook a couple more minutes then add the water/broth/stock. Bring to a boil, reduce to simmer and add parmesan rind, beans and frozen vegetables. Season to taste, simmer about 20 minutes, tasting and adjusting seasonings as needed. Meanwhile, make the dumplings:
In medium bowl whisk flour with baking powder, salt and generous sprinkling of black pepper (fresh ground, if you have it). Mix in parmesan cheese and some garlic powder if desired. In one cup measuring cup measure the half cup of milk and add one tablespoon more. Add the oil and stir. Mix and pour over the flour mixture. Stir until combined and then drop by teaspoonfuls into simmering soup. Cover and cook 15-20 minutes. Test one of the dumplings – may need a few more minutes. Serve in large soup bowls with a sprinkling of fresh parmesan or grated cheddar.
This was very, very good! The original recipe called for somewhat different veggies. I was out of potatoes and didn’t include the sweet potatoes because David doesn’t care for them. Feel free to use any veggies you like and have on hand. You could substitute a different type of bean, too.