GREEN MINESTRONE WITH RICOTTA DUMPLINGS

With cannellini beans and cheesy dumplings (super simple to make with bread and milk), this yummy soup will fill you right up.

Preparation time 15 mins Cooking time 55 mins Serves 4

1 Tbsp olive oil, plus extra, to drizzle

25g bužtter

1 onion, finely chopped

2 carrots, finely chopped

2 sticks celery, finely chopped 2 sprigs rosemary

2 cloves garlic, thinly sliced 150ml white wine

1L vegetable stock

400g tin cannellini beans, drained and rinsed

100g cavolo nero, stems removed, leaves roughly chopped

75g sugar snap peas

75g frozen peas, thawed

80g baby spinach

1/4 cup water

Basil leaves, to serve

DUMPLINGS

3 slices white bread, cut into

1cm squares

1/4 cup milk

150g firm ricottža

1 free-range egg Pinch nutmeg

1/3 cup finely grated parmesan, plus extra, to serve

STEP 1 Warm olive oil and butt‚er in a large saucepan over low heat. Add onion, carrot and celery and cook for 20 minutes, or until soŽftned. Season. Add rosemary and garlic, and cook for 2-3 minutes. Pour in wine and simmer for 5 minutes. Pour in stock and beans and simmer for 20 minutes.

STEP 2 Add cavolo nero to pan and cook for 2 minutes. Add sugar snaps and simmer for 2 minutes. Season.

STEP 3 Put peas, baby spinach and water in the small bowl of a food processor and whizz until completely smooth. Stir into soup and keep warm.

STEP 4 Meanwhile, for dumplings, put bread into a bowl, pour over milk and let soak for 5 minutes. Stir in ricott‚a, egg, nutmeg and parmesan. Season.

STEP 5 Bring a pan of lightly salted water to a simmer and use 2 spoons to shape dumpling mix into rough rounds, about 1 Tbsp each, then drop into simmering water and cook for 1-2 minutes. Divide soup among bowls. Scoop out dumplings and nestle gently on top of soup, drizzle with a li‚ttle more oil, sprinkle with extra parmesan and basil leaves, and serve.