Harvest Minestrone with Potato Dill Dumplings

READY IN: 45mins
Recipe by Diana Adcock

This is a very good soup for end of summer or clear out the freezer-just adjust cooking time's if your making the later.

Top Review by ElaineAnn

This is a very healthy, light recipe and the soup is delicious and the dumplings are to die for! This will definitely be made again. It's a great weekend soup; start cooking and you can eat in less than an hour. Thanks for sharing DiB's. Made for My3Chefs Nov '09.

Ingredients Nutrition

Directions

  1. In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
  2. Add the carrots, green beans and corn cooking for 5 minutes more.
  3. Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
  4. Bring to a boil.
  5. Reduce heat and simmer for 10 minutes, partially covered.
  6. Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
  7. Sift flour and baking powder over potatoes.
  8. Add salt and dill, mixing gently.
  9. Mixture will be crumbly.
  10. Beat egg whites until soft peaks form.
  11. Mix into potato mixture, folding and stirring.
  12. Dont over mix.
  13. Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
  14. Cook for 10 minutes with the lid off, then cover for 10 minutes more.

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