A heartwarming vegetable soup packed with the wholesome goodness of both sweet and white potatoes, zucchini, carrots, celery, garlic, onion and cannellini beans. Perfectly delicious all on its own, when you throw parmesan dumplings into the mix you create a rock star.
The dumplings start out as baby clouds, a mere teaspoonful of batter grows up and out to be 5 times bigger. Soft, fluffy and airy, they have a tiny bit of chew to them. I like to use extra black pepper to perk up their flavor.
The potatoes release all of their starchiness into the broth to make it thick and creamy. If you have fresh spinach or greens on hand you can throw a few handfuls in. And may also substitute a winter squash for the zucchini.
If you’d like to skip the dumplings, which I in no way, shape or form condone; cook up some small soup-sized macaroni on the side for serving.
One bowl of this warm and hearty goodness and all is right with the world.
There’s more than enough love to go around because this feeds a small crowd.
Don’t lift the lid while the dumplings are cooking, as tempting as it might be to sneak a peek. . .