On cold days, nothing feels as soul-warming as a bowl of soup, especially a hearty one like minestrone. With its wholesome blend of vegetables, beans and pasta, minestrone remains a timeless classic and a perennial favourite. For this minestrone recipe, a generous mix of green vegetables gets an unexpected twist with the addition of spinach dumplings, perfectly complementing the flavourful broth. Simply add a side of warm bread for a meal that’s both comforting and nourishing.
Ingredients
Method
Heat oil in a large saucepan over medium-high heat. Add leek and celery and cook for 5 minutes, or until fragrant. Add garlic and cook for 30 seconds.
Add stock and bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes. Add zucchini, broccoli, green beans and cook, uncovered, for 10 minutes.
Meanwhile, for the dumplings, combine lemon zest, parsley, spinach and buttermilk in a blender and blend until smooth. Add flour, salt and egg, and whisk to combine.
Bring a large saucepan of salted water to the boil. In batches, push spoonfuls of the dumpling batter through the holes of a colander into the boiling water to make small dumplings.
Cook for 1 minute or until the dumplings rise to the surface. Remove with a slotted spoon and add to the soup. Repeat with remaining batter.
Divide between bowls and serve with finely grated parmesan and red vein sorrel.
This article originally appeared on Home Beautiful and is republished here with permission.
