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Minestrone Soup with Organic Spinach, Ricotta & Pistachio Dumplings [vegetarian]

Minestrone Soup with Organic Spinach, Ricotta & Pistachio Dumplings [vegetarian] by Rosie Birkett

This hearty vegetarian recipe is bursting with flavoursome vegetables.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Soups
Cuisine English, Italian
Servings 8 people
Calories 305 kcal

Equipment

  • large saucepan
  • Frying pan
  • mixing bowl

Ingredients
 
 

FOR THE MINESTRONE:

  • 3 Tbsp organic olive oil
  • Sprig of thyme
  • Bay leaf
  • 1 Tbsp parsley stalks
  • 2 onions - diced
  • 2 carrots - diced
  • 2 sticks of celery - diced
  • 1 small organic swede - peeled and diced
  • 150 g tinned plum tomatoes
  • 1 Tbsp good red wine vinegar
  • 200 g organic kale - stalks removed, reserved and chopped, leaves shredded
  • 100 g orzo
  • 2 litre of water or vegetable stock
  • Parsley and chervil - to garnish
  • Grated lemon zest - to garnish
  • Organic cheddar - to garnish
  • Salt and pepper - to taste

FOR THE DUMPLINGS:

  • Pinch of coriander seed
  • Pinch of rye seed
  • 250 g ricotta
  • 10 g grated parmesan
  • 1 garlic clove - grated
  • 100 g pistachios - toasted & chopped
  • 200 g spinach
  • Zest of 1 organic unwaxed lemon
  • 1 Tbsp lemon juice
  • Pinch of chilli flakes
  • 5 - 6 Tbsp light organic spelt flour
  • Freshly grated nutmeg

Instructions
 

TO MAKE THE SOUP:

  • Heat the olive oil over a medium to high heat.
  • Add the thyme, bay leaf and parsley stalks and stir, cooking for a minute or two to infuse the oil.
  • Add diced onions, carrots, celery and swede. Cook for 10–15 minutes stirring often, until softened and smelling good.
  • Add the plum tomatoes. Cook for a couple more minutes before adding 2 litre of water (or stock), vinegar and the kale stalks. Bring to the boil.
  • Add shredded kale and orzo.
  • Reduce to a simmer and cook for another 10–15 minutes, allowing all the flavours to infuse.
  • During this time, make the dumplings.

TO MAKE THE DUMPLINGS:

  • Dry fry the spices in a frying pan until they start to crackle. Remove and grind in a pestle and mortar.
  • Wash the spinach and then wilt in a nonstick frying pan over a medium heat. There should be enough residual water on the spinach to mean that you don’t need to add any oil or water. After a couple of minutes, once wilted, transfer the spinach to a sieve and leave over the sink to drain. Press down on the leaves with a wooden spoon to squeeze out any excess water. Once cooled and drained, chop finely.
  • Place the ricotta in a bowl and add all of the other ingredients.
  • Season with salt and pepper and stir well to combine and incorporate all the ingredients.
  • Oil your hands lightly with olive oil and shape them into meatball sized balls.
  • Poach them in the minestrone. Alternatively, you could bring a pan of water to the boil and cook them in the boiling water for 5 minutes, until they float – removing them with a slotted spoon.
  • Serve minestrone with dumplings and garnishes.

Nutrition

Serving: 300gCalories: 305kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 17mgSodium: 127mgPotassium: 774mgFiber: 5gSugar: 7gVitamin A: 7679IUVitamin C: 56mgCalcium: 200mgIron: 3mg
Keyword dumpling, minestrone
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