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Minestrone with Dill Potato Dumplings

List of Ingredients




1 small onion, diced
1 rib celery, diced
2 cloves garlic, chopped
6 cups Summer Stock, or canned vegetable broth
1 large carrot, diced
1/2 cup green beans, cut into 1/2-inch pieces
1/2 cup fresh corn kernels
2 large tomatoes, peeled, seeded, and chopped
1 small yellow summer squash, diced
1 small zucchini, diced
1/2 cup cooked kidney beans


For the dumplings:
2 large russet potatoes, peeled, boiled, hot (about 2 cups)
1/2 cup unbleached white flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons fresh dill, chopped
2 egg whites






Recipe



In a large pot over medium heat, cook onion, celery and garlic in a cup stock until vegetables are wilted, about 4 minutes. Add carrots, green beans and corn and cook for 5 minutes, covered. Add remaining stock, tomatoes, squash, zucchini and kidney beans. Bring to a boil, reduce heat and simmer, partially covered for 10 minutes. Now you¹re ready to add the dumplings.

DUMPLINGS:
To make dumplings, pass potatoes through a ricer into a large bowl, or lightly mash with a fork. Sift flour and baking powder over potatoes, add salt and dill, and mix together gently. Mixture will be crumbly.

Beat egg whites until soft peaks form. Mix into potato mixture, folding and stirring. Don¹t overmix.

Drop heaping tablespoonfuls of dumpling dough onto gently simmering soup. Cook for 10 minutes with the lid off; then cover and cook for 10 minutes more.