Winter Vegetable Soup with Potato Dumplings
Ingredients for the soup:
Good olive oil
1½ cups chopped yellow onions
2 cups (½-inch-diced) carrots (3 carrots)
2 cups (½-inch-diced) celery (3 stalks)
1 cup peas
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
1 (26-ounce) can or box diced tomatoes
6 to 8 cups vegetable stock
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
8 to 10 ounces fresh baby spinach leaves
½ cup good dry white wine
2 tablespoons store-bought pesto
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onions, carrots, celery, peas, garlic and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.Add the tomatoes, 6 cups of the vegetable stock, the bay leaf, 1 tablespoon salt, and 1½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 10 minutes, until the vegetables are tender.Discard the bay leaf. Add the beans and heat through. Drop dumplings to the simmering soup, uncover and cook another 5 minutes.The soup should be quite thick but if it’s too thick, I add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the vegetable stock, add another teaspoon or two of salt to taste. Serve hot.
Ingredients for a Potato Dumplings :
2 large potatoes, peeled and chopped
1 cup flour
5 gram unsalted butter
Bring a medium pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
In a medium bowl combine 2 cups mashed potatoes with flour ,egg, butter ,salt, pepper and chopped parsley. Using about a tablesspoon of mixture each, shape into dumplings.