CANNELINI BEAN AND PANCETTA SOUP WITH RICOTTA DUMPLINGS

CANNELINI BEAN AND PANCETTA SOUP – WITH RICOTTA DUMPLINGS

(Serves 4)

INGREDIENTS

30 ml               olive oil

15 g                 butter

3                      garlic cloves

1                      large onion, chopped

2                      large carrots, cut into very thin circles or chopped

250 ml thinly sliced celery

125 ml diced red pepper

100 g               pancetta, chopped

1 tin                 Italian tomatoes, chopped finely or liquidized

1 liter              chicken or vegetable stock

5 ml                 brown sugar or honey

Salt and black pepper to taste

1 tin                 drained, rinsed cannellini beans

Zest and juice of ½  lemon

Chopped parsley

METHOD:

• • Heat the olive oil and butter on medium heat, add the garlic and onion and saute for a few minutes.  Add the carrots, celery, red pepper and the pancetta and saute for another 5 minutes
  • Add the tomato, stock and  brown sugar and cook for about 30 minutes until the vegetables are soft.
  • Taste and add salt and black pepper to taste
  • Add the beans, some chopped parsley and the lemon zest and juice.  Bring to a gentle simmer and add the dumplings. Simmer for about 5 minutes and serve immediately with more chopped parsley

   

   

  RICOTTA DUMPLINGS (I got this recipe from my friend Theresa – absolutely fabulous!)

  200 g               ricotta

  125 ml            finely grated parmesan cheese

  30 ml               chopped chives or parsley

  l                       egg lightly beaten

  65 g                 flour

  Zest of 1 lemon

  Salt and black pepper to taste

  METHOD:

  • Mix together all the ingredients
  • Roll into little balls, cover and refrigerate till needed.