creamy parmesan veggies and dumplings
The ultimate bowl of comfy-cozy for crisp nights.
Ingredients
- 2 tbsp butter
- 1 medium yellow onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh oregano, chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 6-8 cups vegetable broth
- 1 cup heavy cream or canned full fat coconut milk
- 2 cans white beans, drained
parmesan dumplings
- 1 1/2 cups all purpose flour
- 2 tsp baking soda
- 1/2 cup fresh parmesan cheese, grated
- 1 cup buttermilk
Instructions
- Melt the butter in a large soup pot or Dutch oven. Saute the onion, carrot, and celery for 5-8 minutes until tender. Stir in the garlic, sage, and oregano for 1-2 minutes.
- Pour in the white wine and simmer for 2-3 minutes until reduced by half, then add the broth, cream, and beans. Season to taste with salt and pepper. Bring to a heavy simmer for 5 minutes.
- In the meantime, stir together the flour, baking powder, and parmesan. Measure in the buttermilk and, with a wooden spoon, stir until a shaggy dough forms. It will be quite wet.
- Drop heaping tablespoons of the dumpling batter directly into the soup. Cover and cook 5-8 minutes until the dumplings are firm. Divide into bowls and garnish with fresh herbs and more parmesan, as desired.