White Bean, Red Pepper and Tomato Soup with Ricotta Dumplings

By Leesa W

Ingredients

• White Bean, Red Pepper and Tomato Soup
• 28 ounces crushed or chopped tomatoes
• 3 cups vegetable broth
• 1 can white beans, drained and rinsed (I used Great Northern Beans)
• 2 roasted red peppers, chopped (approximately 1/2 cup)
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 3/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Ricotta Dumplings
• 1 cup part skim ricotta cheese
• 1 cup parmesan cheese, shredded
• 2 eggs
• 3/4 cup whole wheat pastry flour
• 1/2 cup all purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper

Details

Servings 1
Adapted from makingthymeforhealth.com

Preparation

Step 1

http://makingthymeforhealth.com/2013/03/27/white-bean-red-pepper-and-tomato-soup-with-ricotta-dumplings/ for detailed directions

Start by heating the olive oil in a large pot over medium heat and then sauté the garlic until fragrant.

Pour in the tomatoes, crushed red pepper and dried oregano and stir to combine.

Next, add the beans, roasted red peppers, and 1 cup of the vegetable broth to a blender or food processor and blend until a smooth liquid forms.

Pour the contents of the blender along with the remaining vegetable broth in the large pot with the tomatoes and stir to combine. Toss in the chopped basil and stir while continuing to simmer over low heat.

Allow soup to simmer while combining the eggs, ricotta and parmesan cheese, and salt & pepper in a separate medium size bowl and stir to combine.

After sifting the flours together, add them to the eggs and cheese and stir until a dough forms.

Place each dumpling into the soup and allow to cook for at least 5 minutes. I turned the heat up to medium while cooking mine to assure they were cooked thoroughly.

I really enjoyed the soup and the dumplings were also good but next time I would add some extra seasoning to them for a little more oomph.