Description
A comforting vegetarian soup featuring creamy cannellini beans and fluffy, basil-infused dumplings.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 cups fresh spinach
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 tablespoons melted butter
- 3 tablespoons basil pesto
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion, carrots, and celery for 6-8 minutes until softened.
- Add garlic and cook for 1 minute until fragrant, then pour in vegetable broth and rinsed cannellini beans.
- Mash a few beans against the side of the pot to thicken the broth, bring to a boil, then reduce heat to a simmer.
- Whisk flour, baking powder, salt, and pepper in a bowl; in a separate container, mix milk, melted butter, and pesto.
- Combine wet and dry ingredients gently to form a shaggy dough, being careful not to overmix.
- Drop spoonfuls of dough onto the simmering soup, cover tightly with a lid, and cook undisturbed for 12-15 minutes.
- Remove lid, stir in fresh spinach until wilted, and serve hot.
Notes
For a vegan version, use plant-based milk and butter, and ensure your pesto is cheese-free.
- Prep Time: 20 min
- Resting Time: 5 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 15mg
Keywords: white bean soup with pesto herb dumplings, vegetable soup recipe, vegetarian dumplings, easy dinner recipe