Harvest Minestrone With Potato Dill Dumplings Recipes

VEGGIE-PACKED AUTUMN MINESTRONE

Steps:

• In a large stockpot, heat the oil over medium heat. Add the sausage and cook until no longer pink and just turning brown, 5 to 8 minutes. Add the celery, carrots and onions and saute until translucent, about 15 minutes. Add the rosemary, tomato paste and garlic and cook for 1 minute. Stir in the stock, tomatoes, beans and bay leaf and bring to a simmer. Simmer for 40 minutes.
• Add the sweet potatoes and zucchini and simmer until cooked al dente, about 10 minutes more.
• Place 1/2 cup of baby spinach at the bottom of each serving bowl and ladle on a portion of bubbling hot soup. The heat from the soup will wilt the spinach perfectly. Serve with some freshly grated Parmigiano-Reggiano and a squeeze of fresh lemon.

HARVEST MINESTRONE WITH POTATO DILL DUMPLINGS

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.