Green cannellini minestrone with ricotta dumplings

 

50 MINUTES | SERVES 4 EASY | V LC
olive oil 1 tbsp
butter a knob
onion 1, finely chopped
carrots 2, finely chopped
celery 2 sticks, finely chopped
rosemary a few sprigs
garlic 2 cloves, thinly sliced
white wine 150ml
vegetable stock 1 litre
cannellini beans 400g tin, drained
and rinsed
cavolo nero 100g, cut into chunky pieces
sugar snap peas 75g
frozen peas 75g, defrosted
baby spinach 75g
basil a bunch, to serve DUMPLINGS
white bread 3 slices, cut into 1cm squares
whole milk 3 tbsp
ricotta 150g
egg 1
nutmeg a good grating
parmesan (or veggie alternative) or other
Italian hard cheese 75g, plus extra to serve
lemon 1, zested


• Heat the olive oil and butter in a casserole and cook the onion, carrots and celery with some seasoning with the lid on, stirring every now and again, for 20 minutes or until softened. Add the rosemary and garlic, and
cook for another 2-3 minutes. Pour in the wine and bubble to reduce for 5 minutes.
Pour in the stock, add the beans and simmer for 20 minutes.
• Meanwhile, tip the bread pieces into a bowl, pour over the milk and leave to soak for 5 minutes. Tip in the ricotta, egg, nutmeg, parmesan, lemon zest and lots of seasoning, and beat to combine.
• Add the cavolo nero to the pan and cook for 2 minutes, before adding the sugar snaps and simmering for 2 minutes. Season.
• Put the peas, baby spinach and 50ml of water into a food processor and whizz until completely smooth. Tip into the soup and keep warm.
• Bring a pan of lightly salted water to a simmer and use two spoons to shape the dumpling mix into rough quenelles, about 1 tbsp each, then drop into the simmering water and cook for 1-2 minutes. Scoop out and nestle gently on top of the soup, drizzle with a little more oil, sprinkle with some extra parmesan and the basil leaves, then serve.

PER SERVING 416 KCALS | FAT 17.2G

SATURATES 8.3G | CARBS 31.2G | SUGARS 12.1G

FIBRE 10.7G | PROTEIN 22.6G | SALT 1.7G