White Bean And Dumpling Stew Recipe

Name: White Bean And Dumpling Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion; 2 large carrots; 4 stalks celery; 6 red potatoes; 1 cup corn; 2 (14 ounce) cans white beans; 8 cups vegetable stock; 1/2 cup flour, plus; 1 tablespoon flour; 2 eggs; water; salt; pepper

Servings: persons

2 tablespoons olive oil
1 large yellow onion
2 large carrots
4 stalks celery
6 red potatoes
1 cup corn
2 (14 ounce) cans white beans
8 cups vegetable stock
1/2 cup flour, plus
1 tablespoon flour
2 eggs
water
salt
pepper

1
Dice onion, carrots, celery (including leafy parts) and potatoes, add to stock pot with olive oil and saute over medium heat until onions are translucent. Add corn, beans, vegetable stock, and a dash of salt and pepper. Add 1 tbsp flour, bring soup to a boil for one minute then reduce heat to simmer. With an immersion blender, do a few short bursts. Do not blend until smooth. Alternatively, scoop two cups of soup into a blender or food processor, and blend till smooth, return to pot. In a separate bowl beat 2 eggs, add 1/2 cup flour and stir. Add 1 tbsp water and stir till smooth. Bring soup to a boil and drop batter in by a teaspoon. Dumplings will cook quickly.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, 2 large carrots, 4 stalks celery, and more.

Yes, White Bean And Dumpling Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Bean And Dumpling Stew

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