Minestrone with Parmesan Dumplings

Gluten-Free Dumplings Recipe and Homemade Minestrone

Minestrone with dumplings? Yes, folks. It’s soooo good.

You’ll want to try this delicious recipe for Minestrone with Gluten-Free Parmesan Dumplings tonight! I know GF dumplings sound challenging, but trust me here, they’re way easy. I scored this fabulous recipe from Julia at No Face Plate, she isn’t blogging anymore, and it breaks my hungry little heart because her food is delish. But you can try her minestrone with dumplings here, and follow my handy little video if you get stuck.

The dumpling recipe was developed with a GF flour blend with no binding agent. If your blend has binders, you can skip the xanthan gum. I use Pamela’s Gluten-Free Artisan Blend Flour and it’s perfect.

Ingredients

For the delicious stew: (makes 8-10 single servings)

1 large can chopped/crushed tomatoes
2 small cans tomato paste
2 zucchini, chopped
1 large red onion, chopped
10 cloves garlic, minced
2 tablespoons freshly minced parsley
3 tablespoons freshly minced chives
Tons of black pepper
1 large bunch kale, sliced to ribbons
6-8 baby carrots, chopped
2 large ribs celery, chopped
1/2 cup good quality olive oil
1/2 cup bitey red wine
2 cans cannelini beans, well drained and rinsed (I dump them into a colander and rinse under the faucet)
1 can garbanzo beans, see above
1 red pepper, chopped
8oz mushrooms, chopped
Handful frozen green beans, chopped
1 tablespoon + more sea salt, to taste
10 cups water

I usually make my dumpling mix first, and chill it, giving it time to glue together a bit. So go ahead and mix your dry ingredients in a medium bowl, wet ingredients in another smaller bowl, make a well in the center of your flour mix, and while stirring if possible, add your wets to your dry, mixing until un-lumpy. Cover and set in the fridge.

to make the gluten-free dumplings:

1 cup GF all purpose flour
1 scant tsp xantham gum (omit if your flour contains it)
2 garlic cloves, minced
1 scant tsp baking soda
1 tablespoon dried parsley
1 tablespoon dried chives or chervil
Freshly ground black pepper
1/3 cup finely grated Parmesan
1 egg
2 tablespoons butter, melted, mixed with 1/2 cup milk or water

Directions

In a large soup pot, add your olive oil. Over medium high heat, saute your garlic, onion, peppers, carrots and celery for 5 minutes, until onions are translucent. Add zucchini and mushroom – cook another 3 minutes, until mushrooms begin to soften. Add kale, stir, cook one minute more. Add your wine and turn heat to high for 2 minutes, until it has reduced a bit, then add water, tomatoes, tomato paste, beans including green, herbs, pepper, and salt, stir well, and bring to a simmer. Cover and cook 20 minutes, until all your lovely veggies have softened.

Taste. You’ll probably need to add a little salt at this point – and maybe a dash of sugar to bring the sweetness of the green beans out – but it’s totally up to you.

Now, I’m going to say it – it’s almost always best to cook dumplings in the soup you’re eating them with. They absorb all the awesome flavors you’ve been stewing up, and the only trade off is a little cloudiness/ spare floaters in your brew. Some dislike this and would rather cook them separately, in their own little pot of boiling water, and if you’d prefer, go right ahead.

Meanwhile in Julialand, it’s time to dump those suckers on top of your stew, so grab your batter from the fridge, get a large, round spoon, moisten one hand, and while the soup is gently simmering, drop one spoonful of batter at a time onto the top of the soup, using your moist finger to push it off of the spoon. Quickly form the rest of the dumplings in this same way and cover your pot. Simmer 8-10 minutes, or until dumplings have just solidified in their middles.

To serve, ladle a chunk of dumpling into the middle of a bowl and spoon soup all around. A little extra grated cheese on top should do the trick. Ah yes, that feels lovely in the belly, doesn’t it?

Recipe Credit: No Face Plate

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