Harvest Minestrone with Potato Dill Dumplings

Recipe by Diana Adcock
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add the carrots, green beans and corn cooking for 5 minutes more.
  • Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
  • Bring to a boil.
  • Reduce heat and simmer for 10 minutes, partially covered.
  • Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
  • Sift flour and baking powder over potatoes.
  • Add salt and dill, mixing gently.
  • Mixture will be crumbly.
  • Beat egg whites until soft peaks form.
  • Mix into potato mixture, folding and stirring.
  • Dont over mix.
  • Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
  • Cook for 10 minutes with the lid off, then cover for 10 minutes more.
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