Home
Recipes
Vegetarian
Green cannellini minestrone with ricotta dumplings

Vegetarian Minestrone Recipe With Ricotta

Green cannellini minestrone with ricotta dumplings

Name: Green cannellini minestrone with ricotta dumplings
Total time: 50 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; a knob butter; 1 onion finely chopped; 2 carrots finely chopped; 2 sticks celery finely chopped; a few sprigs rosemary; 2 cloves garlic thinly sliced; 150ml white wine; 1 litre vegetable stock; 400g tin cannellini beans drained and rinsed; 100g cavolo nero cut into chunky pieces; 75g sugar snap peas; 75g frozen peas defrosted; 75g baby spinach; a bunch basil to serve; 3 slices white bread cut into 1cm squares; 3tbsp whole milk; 150g ricotta; 1 egg; a good grating nutmeg; 75g parmesan (or veggie alternative) or other Italian hard cheese plus extra to serve; 1 lemon zested

Adam Bush

Published: May 11, 2020 at 4:35 PM

Save recipe

Serves 4

Easy

Total time: 50 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

A riot of all things green and nutritious, from spinach to sugar snap peas and cavolo nero. There are cheesy dumplings on top too, for a touch of indulgence

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try this supergreen vegetarian minestrone recipe then check out our classic minestrone here.

Ingredients

Nutrition

1 tbsp olive oil
a knob butter
1 onion

finely chopped
2 carrots

finely chopped
2 sticks celery

finely chopped
a few sprigs rosemary
2 cloves garlic

thinly sliced
150ml white wine
1 litre vegetable stock
400g tin cannellini beans

drained and rinsed
100g cavolo nero

cut into chunky pieces
75g sugar snap peas
75g frozen peas

defrosted
75g baby spinach
a bunch basil

to serve

RICOTTA DUMPLINGS

3 slices white bread

cut into 1cm squares
3tbsp whole milk
150g ricotta
1 egg
a good grating nutmeg
75g parmesan (or veggie alternative) or other Italian hard cheese

plus extra to serve
1 lemon

zested

Nutrition: per serving

kcal416
fat17.2g
saturates8.3g
carbs31.2g
sugars12.1g
fibre10.7g
protein22.6g
salt1.7g

Method

step 1

Heat the olive oil and butter in a casserole and cook the onion, carrots and celery with some seasoning with the lid on, stirring every now and again, for 20 minutes or until softened. Add the rosemary and garlic, and cook for another 2-3 minutes. Pour in the wine and bubble to reduce for 5 minutes. Pour in the stock, add the beans and simmer for 20 minutes.
step 2

Meanwhile, tip the bread pieces into a bowl, pour over the milk and leave to soak for 5 minutes. Tip in the ricotta, egg, nutmeg, parmesan, lemon zest and lots of seasoning, and beat to combine.
step 3

Add the cavolo nero to the pan and cook for 2 minutes, before adding the sugar snaps and simmering for 2 minutes. Season.
step 4

Put the peas, baby spinach and 50ml of water into a food processor and whizz until completely smooth. Tip into the soup and keep warm.
step 5

Bring a pan of lightly salted water to a simmer and use two spoons to shape the dumpling mix into rough quenelles, about 1 tbsp each, then drop into the simmering water and cook for 1-2 minutes. Scoop out and nestle gently on top of the soup, drizzle with a little more oil, sprinkle with some extra parmesan and the basil leaves, then serve.

Try our easy green minestrone

Easy Green Minestrone Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue