Serve white bean soup with dumplings for hearty winter meal

They say that everyone complains about the weather - winter especially but no one ever does anything about it. Well, here’s something you can do that will make you feel much better. Cook up a big hot bowl of Italian soup for dinner, garnished with homemade and idiot-proof! - dumplings.

Basically, this is a white bean and vegetable soup flavoured with pancetta and garlic. It’s thickened by pureeing a few cups of the cooked vegetables and stirring them back into the pot - one of my favourite ways to thicken a soup because it’s so simple. It also avoids dulling the soup’s flavour, which is the problem that crops up when flour or cream is used to do the job. Afterward, you’ll stir in some fresh lemon juice as a brightener. This is another of my favourite soup tips.

The pancetta makes its appearance as a supporting player, not the star of the show. If you’d like, you can swap in bacon instead. (Both meats are cured pork from the belly. The difference? Bacon is smoked. Pancetta is not.) And you’re welcome to leave out the pork altogether.

The dumplings are comfort food and making them is, as mentioned, a failsafe proposition. You start with fresh breadcrumbs, which require nothing more intricate than pulsing fresh slices of bread in a food processor. (One slice turns into about 1/2 cup of crumbs.) Then just combine the crumbs with eggs and Parmigiano-reggiano. You can roll the “dough” into balls and cook them right away, but the work is easier if you park it in the refrigerator for at least 30 minutes beforehand.

How to round it out? I recommend a nice green salad. Did someone mention winter? You’ve neutralized it.

White Bean Soup with Greens and Bread Dumplings

Start to finish: 1 hour, 35 minutes (30 active)

Servings: 4

2 large eggs

2 cups fresh white or whole-wheat breadcrumbs

2 ounces freshly Parmigiano-reggiano 2 tablespoons finely chopped fresh sage

2 tablespoons extra-virgin olive oil grated 4 ounces chopped pancetta

1/2 cup medium chopped onion 1 cup medium diced carrot

1 1/2 cups medium diced fennel 2 teaspoons minced garlic Two 15-ounce cans white beans, drained and rinsed

4 cups chicken broth

8 ounces baby kale, spinach, or chopped larger greens of your choice

1 tablespoon fresh lemon juice or to taste

Kosher salt

Black pepper

In a medium bowl, lightly beat the eggs. Stir in the crumbs, cheese and sage. Cover and chill at least 30 minutes. Roll into 12 balls.

In a Dutch oven or large saucepan heat the oil over medium-high heat. Reduce the heat to medium-low, add the pancetta and cook, stirring occasionally, until the pancetta is lightly browned, about 8 to 10 minutes. Remove the pancetta with a slotted spoon. Leave all the fat in the pan, add the onion, carrot and fennel, and cook, stirring occasionally, over medium heat, until very lightly browned, 12 to 14 minutes. Add the garlic and cook, stirring, 1 minute.

Add the beans and the chicken broth to the saucepan. Bring to a boil, turn down to simmer and cook for 15 minutes. Add the dumplings to the pot and simmer, covered, for 8 minutes.

Transfer 2 cups of the solids with a little of the liquid to a blender and blend until smooth. Return the puree to the pan. Add the kale and pancetta and simmer, stirring, until all the greens are wilted, about 3 minutes. Add the lemon juice; salt and pepper to taste. Ladle the soup into 4 soup bowls and spoon 3 dumplings into each bowl.

Nutritional information per serving: 485 calories; 160 calories from fat; 18 g fat (7 g saturated; 0 g trans fats); 136 mg cholesterol; 727 mg sodium; 51 g carbohydrate; 12 g fiber; 6 g sugar; 27 g protein.

Sara Moulton is host of public television’s “Sara’s Weeknight Meals.’’ She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including “Cooking Live.’’ Her latest cookbook is “Homecooking 101.’’ (The Associated Press)

DUDLEY, DUDLEY, DUDLEY, LACROIX, DUDLEY, DUDLEY, WILSON, GRUER, DUDLEY GRUER,

10, 2002

DUDLEY, DUDLEY, DUDLEY, DUDLEY LACROIX,

2014 Howard - January 23, 1973 Lyndall - February 14, 1989 Sonny - September 19, 1926 George - June 8, 1975 Lawrence - July 14, 1996 Perry Florence - May 5, 1995 Donald - January 17, 2000 Danny - August 25, 2000 Gertrude - February

Wayne - September 14, 1986 Edgar - May 8, 2002 Winston - March 27, 2011 Joyce - January 22,

THEIR FAMILY

It can be hard to clean things like coffee grinders, small blenders and other kitchen tools that help puree and grind up things. Since soap and water can’t always be used, try the next-best thing: Throw in some dry white rice. The rice breaks down into a starchy powder that picks up leftover debris, and since the bran oil has been taken out of the rice, it won’t leave any residue. Just add a few tablespoons, blend away and voila! It’s all good. Passed away peacefully at the BMP Hospital in Cowansville, on February 5, 2018, in her 93rd year. She was predeceased by her husband Alfred Forster in 1990. Dear Mom of Robert, Linda (Jeff Bromby) and Barry, loving Grammy of Graeme Bromby (Geneviève Pelletier), Carrie Bromby (Eric Lajoie) and Erin Bromby ( Don Kerr); Great Grammy (Gram-mimi) to Emma, Sheldon, Alexa Bromby, Nolhan, and Emery Lajoie, Liam, Sierra and Jasper Kerr.

Respecting her wishes, there will be no visitations or service.

The family would like to extend a special thanks to all the staff of the BMP hospital and of the CRP 3rd floor staff, for the excellent care rendered.

Condolences may also be expressed via our website at: www.complexebm.com Funeral arrangements entrusted to:

BROME-MISSISQUOI Funeral Complex

402 de la Rivière, Cowansville QC PHONE: 450-266-6061 FAX: 450-266-6057 www.complexebm.com