Harvest Minestrone With Potato Dill Dumplings

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 6 cups vegetable stock
• 1 large carrot, diced
• 1/2 cup green beans, cut into 1/2 inch pieces
• 1/2 cup corn kernel
• 2 large tomatoes, peeled seeded and chopped
• 1 yellow squash, chopped
• 1 small zucchini, chopped
• 1/2 cup cooked kidney bean
• 2 large russet potatoes, peeled,boiled and hot- 2 cups worth
• 1/2 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons fresh dill, chopped
• 2 egg whites

Recipe

• 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.