There’s a whole new world when you realise dumplings are just juicy meatballs that are covered pasta. They're glorious when dropped into a hearty minestrone soup recipe.
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Serves
6
Extra Virgin Olive Oil
Garlic Clove
White Onion
Carrot
Potato
Celery
Courgette
Tomato Purée
Drained Cooked Cannellini Beans
Chopped Tomatoes
Chicken Stock
Chilli Powder
Soy Sauce
Sugar
Frozen Dumplings
Cherry Tomatoes
Basil
Serves
6
Extra Virgin Olive Oil
Garlic Clove
White Onion
Carrot
Potato
Celery
Courgette
Tomato Purée
Drained Cooked Cannellini Beans
Chopped Tomatoes
Chicken Stock
Chilli Powder
Soy Sauce
Sugar
Frozen Dumplings
Cherry Tomatoes
Basil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely slice the garlic, onions and celery. Peel carrots and potato and matchstick all the remaining veg.
Step 2.
Add olive oil to a large sauce pot on medium high heat. Add onions, celery, garlic and a pinch of salt, then cook for 5 mins or until lightly golden. Add tomato paste, lots of black pepper and cook for 1 min. Add all the vegetables, cook for 5 mins or until slightly soft.
Step 3.
Pour in the tinned tomatoes, beans, chicken stock, soy sauce, sugar, chilli powder and all the basil stalks. Bring to the boil with a lid and simmer on low heat for 20 mins.
Step 4.
Pour in all the cherry tomatoes and cook for 5 mins without the lid. Add in all the dumplings and boil for 3 mins, gently stirring to prevent it from sticking.
Step 5.
Add most of the basil leaves, reserving some for garish, then drizzle a little olive oil and taste for seasoning, add a little salt if needed.
Step 6.
Serve into bowls and garnish with olive oil, and remaining basil
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