Harvestminestronewithpotatodilldumplings Recipes

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HARVEST MINESTRONE WITH POTATO DILL DUMPLINGS



Harvest Minestrone with Potato Dill Dumplings image

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.

Provided by Diana Adcock

Categories     Beans

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 205.5, Fat 0.8, SaturatedFat 0.1, Sodium 367, Carbohydrate 44, Fiber 6.6, Sugar 5.5, Protein 8

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