CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Cannelini Bean And Pancetta Soup With Ricotta Dumplings

1

  • Overview
  • Ingredients
    15 items
  • Directions

A comforting Italian-inspired soup featuring cannellini beans and savory pancetta, topped with delicate ricotta dumplings for a satisfying meal.

  • 30ml olive oil
  • 15g butter
  • 3 garlic cloves
  • 1 large onion, chopped
  • 2 large carrots, cut into very thin circles or chopped
  • 250ml thinly sliced celery
  • 125ml diced red pepper
  • 100g pancetta, chopped
  • 1 tin Italian tomatoes, chopped finely or liquidized
  • 1 liter chicken or vegetable stock
  • 5ml brown sugar or honey
  • Salt and black pepper to taste
  • 1 tin drained, rinsed cannellini beans
  • Zest and juice of ½ lemon
  • Chopped parsley

Ricotta Dumplings

  • 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

  • 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

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