Tomato-Basil Soup with Ricotta Dumplings

Tomato-Basil Soup with Ricotta Dumplings

Ingredients
1 tsp olive oil
1 garlic clove, pressed
1 1/2 cup vegetable broth, or chicken broth
1/4 cup fresh basil, snipped

1/4 cup part-skim ricotta cheese
2 tbsp grated fresh Parmesan cheese
1 egg white, lightly beaten
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1/3 cup all-purpose flour
2 tbsp fresh basil leaves, chiffonade, for garnish

Instructions:

1. For soup, combine oil and garlic in 3-qt. Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.

2. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Bowl; mix well. Add flour; stir just until combined. Using a Small Scoop or spoons, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.

Nutrition Facts

Serving Size:2

 

Amount Per Serving
Calories
500
Total Fat
14
Saturated Fat
6
Total Carbohydrate
68
Dietary Fiber
10
Sugars
0
Protein
30
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