This creamy white bean soup with soup dumplings is everything you need in a hearty, and filling bowl of soup and more.
For the soup:
1 tbsp olive oil
1 large yellow onion, diced
3 medium-sized carrots, diced
3 ribs of celery, diced
3 garlic cloves, diced
1 tsp sea salt
1/2 tsp black pepper
1 tbsp. fresh thyme, finely chopped
2 bay leafs
3 cups white bean of choice, strained and rinsed
900mL vegetable stock
Juice of half of a lemon
For the dumplings:
1 cup all-purpose flour
1 tsp baking powder
3/4 tsp salt
1 tsp fresh thyme
1/4 tsp cracked pepper
2 tbsp olive oil
1/2 cup warm water
garnish with fresh parsley or fresh thyme and olive oil, optional
Start by making the dough. Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you’re looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
To the pot, add the beans. Brown for 5 minutes.
Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
Before blending, add lemon juice.
Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined. Heat on medium heat.
Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It’s not an overly fancy or particular process, just make sure you’re using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
Garnish with more fresh thyme and olive oil.
Don’t skip the good-quality herbs in your dumplings to really add a pop of flavor.
Sweat your vegetables out on a lower heat than blasting them on high heat, this helps with the flavor as well.
Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.
This will last in the fridge in a tightly sealed container for up to 1 week.
This soup is freezer-friendly in a tightly sealed container for up to 2 months. I advise eating all the dumplings and then when you go to reheat cook more dumplings.
Always let the soup cool completely before sealing and adding it to the fridge.
- Serving Size: 4
- Calories: 312
- Sugar: 9g
- Sodium: 1697.2mg
- Fat: 12.4g
- Saturated Fat: 1.6g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 43.2g
- Fiber: 11.1g
- Protein: 10.7g
- Cholesterol: 0mg
Keywords: recipe, best, easy