White Bean and Dumpling Stew |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Hearty stew, perfect for a chilly day with a nice loaf of bread. Ingredients:
2 tablespoons olive oil |
1 large yellow onion |
2 large carrots |
4 stalks celery |
6 red potatoes |
1 cup corn |
2 (14 ounce) cans white beans |
8 cups vegetable stock |
1/2 cup flour, plus |
1 tablespoon flour |
2 eggs |
water |
salt |
pepper |
Directions:
1. Dice onion, carrots, celery (including leafy parts) and potatoes, add to stock pot with olive oil and saute over medium heat until onions are translucent. Add corn, beans, vegetable stock, and a dash of salt and pepper. Add 1 tbsp flour, bring soup to a boil for one minute then reduce heat to simmer. With an immersion blender, do a few short bursts. Do not blend until smooth. Alternatively, scoop two cups of soup into a blender or food processor, and blend till smooth, return to pot. In a separate bowl beat 2 eggs, add 1/2 cup flour and stir. Add 1 tbsp water and stir till smooth. Bring soup to a boil and drop batter in by a teaspoon. Dumplings will cook quickly.
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