Vegetable stew with herb dumplings

Method

1. Peel the carrots and cut them into 1 cm slices, slice the leek and chop the onion finely. Drain and rinse the cannellini beans. Stir the stock cube into 500 ml of boiling water until dissolved.
2. Warm 1 tablespoon of the olive oil in a wide, lidded pan over a medium heat. Cook the onion, carrots and leek with a pinch of salt for 8 minutes until soft.
3. Stir in the tomato purée and 1 teaspoon of the thyme, then add the beans and stock. Simmer for 10 minutes.
4. Meanwhile, mix the flour, baking powder, the other teaspoon of thyme and a pinch of salt in a bowl. Stir in the remaining 2 tablespoons of oil and about 60 ml of cold water to make a soft, slightly sticky dough. Divide it into 6 balls.
5. Stir the frozen peas into the stew and add salt and pepper to taste. Sit the dumplings on top, put the lid on and simmer gently for 15 minutes without lifting it, until the dumplings are puffed and cooked through.
6. Serve two or three dumplings per person in deep bowls, with the stew spooned around them.

Tip Keep the lid on once the dumplings go in. Lifting it lets the steam out and they turn dense instead of fluffy.

Photo made with AI.

From Nosha · nosha.app