• Brittany Aldridge

Springtime Soup with Ricotta Dumplings, Beans & Greens

The lightest, fluffiest ricotta dumplings! Mostly cheese, laced with parsley and lemon zest... this is heaven in a bowl! (Oh and they are soooo easy to make too - so no excuses!) All you need to do is mix the ingredients in a bowl, coat in flour, then plop them in this delicious springtime soup!


Spring vegetables, delicate broth, creamy white beans and nutty parmesan rind. This makes the most perfect soup for springtime - when the weather is getting warmer and flowers are blooming. Please enjoy!



INGREDIENTS

For the soup:

  • 4 tablespoons of extra virgin olive oil

  • 1 large brown onion

  • 1 carrot

  • 2 celery stalks

  • 2 garlic cloves

  • 1 teaspoon of ground turmeric

  • 1 400g can of butter beans (or any white bean)

  • leftover parmesan rind

  • A sprig or 2 of fresh thyme, basil leaves, or rosemary

  • water

  • salt

  • freshly cracked black pepper

  • 1 -2 cups of greens: kale, cabbage, spinach, beans, zucchini or broccoli

  • freshly grated Parmesan, to serve

For the ricotta dumplings:

  • 300g Ricotta 

  • 1 large egg

  • 1/4 cup almond meal (or breadcrumbs whichever you prefer)

  • 1/4 cup flour (plus more for coating)

  • ½ cup freshly grated Parmesan or pecorino cheese

  • 2 tablespoons finely chopped flat-leaf parsley

  • Freshly cracked black pepper

  • 2 tsp salt

  • 1 tsp lemon zest

INSTRUCTIONS

  • Finely dice the onion, carrots, celery and garlic. Rinse the white beans in cold water, drain and set aside.

  • In a large pot or dutch oven warm oil over a medium heat. Add the onion, carrot, celery, garlic, herbs, and turmeric and cook, stirring occasionally, until the onion is soft and translucent, about 7 minutes. Add the white beans and about 5 cups of water then season generously with salt and pepper.

  • Add parmesan rind to the pot, give it a stir then bring to the boil. Reduce heat to medium - low, cover and let simmer for around an hour.

  • When the soup has reduced slightly, give the soup a taste and check for seasoning. Remove and discard any parmesan rind that has not disintegrated.

To make the ricotta dumplings:

  • Mix dumpling ingredients in a bowl until just combined. Pour flour onto a plate to prepare for coating the dumplings. Spoon a tablespoon of dumpling batter at a time and plop it onto the flour. Carefully coat the dumpling with flour on all sides then set aside while you do the others. (Refer to pictures above)

  • 10 minutes before serving (while the soup is still simmering on medium-low heat) add the greens and ricotta dumplings. Cook for 5-6 minutes, and they float to the surface. To serve; ladle soup and dumplings into bowls and enjoy!

Notes: This soup will keep in the freezer in an airtight container for 3 months, and in the fridge for a week.




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