Tomato Basil Soup with Ricotta Dumplings
- 4 garlic cloves, minced
- pinch of red pepper flakes
- 1 Tbsp. olive oil
- 28-oz can of crushed tomatoes
- 3 C. vegetable broth
- 1/2 C. basil leaves, chopped, plus more for garnish
- 1 1/2 tsp. salt, divided
- 1 C. part-skim (or whole, if you prefer) ricotta cheese
- 1 C. Parmesan cheese
- 2 eggs
- 1 1/3 C. flour (we did 2/3 C. all-purpose and 2/3 C. whole wheat)
- 1/2 tsp. black pepper
Prep the garlic and basil and set aside.
In a medium bowl, combine 1 C. ricotta, 1 C. Parmesan, 2 eggs, 1 1/3 C. flour, 1 tsp. salt and 1/2 tsp. black pepper. Stir until a well-mixed dough forms (takes some elbow grease!). Roll the dumplings into small balls and set aside. You should have about 48 total.
In a large pot, heat 1 Tbsp. olive oil over medium heat. Add garlic and a pinch of red pepper flakes; saute about 1 minute or until starting to brown.
Add crushed tomatoes, 3 C. broth, chopped basil, 1/2 tsp. salt and a pinch of black pepper. Bring to a boil, then reduce heat and simmer for 7 or 8 minutes.
After the soup has simmered for the recommended time, add the dumplings to the soup and cook for 2 to 3 minutes, until cooked through.
Chiffonade (cut into thin strips) a few extra basil leaves. Garnish the soup with some grated Parmesan and the sliced basil.
Liz Tips: This is very low-sodium for soup, so I highly recommend sprinkling a little extra salt onto your bowl once you've portioned out the soup. It completely elevates it! And don't forget some garlic bread. We like to use a lite covering of butter/margarine/canola oil and a little garlic salt on our bread and pop it in the toaster oven (or regular oven) for a few minutes until browned.