(Serves 4)


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


    • 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


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