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Wednesday 7 February 2018
Serve white bean soup with dumplings for hearty winter meal

This Jan. 26, 2018 photo shows white bean soup with bread dumplings in New York. This dish is from a recipe by Sara Moulton.
Associated Press

By SARA MOULTON some fresh lemon juice as a balls and cook them right 1 cup medium diced carrot Leave all the fat in the pan,
Associated Press brightener. This is another of away, but the work is easier 1 1/2 cups medium diced add the onion, carrot and
They say that everyone my favorite soup tips. if you park it in the refriger- fennel fennel, and cook, stirring
complains about the The pancetta makes its ap- ator for at least 30 minutes 2 teaspoons minced garlic occasionally, over medi-
weather — winter especial- pearance as a supporting beforehand. Two 15-ounce cans white um heat, until very lightly
ly — but no one ever does player, not the star of the How to round it out? I rec- beans, drained and rinsed browned, 12 to 14 minutes.
anything about it. Well, show. If you'd like, you can ommend a nice green sal- 4 cups chicken broth Add the garlic and cook,
here's something you can swap in bacon instead. ad. Did someone mention 8 ounces baby kale, spin- stirring, 1 minute.
do that will make you feel (Both meats are cured pork winter? You've neutralized ach, or chopped larger Add the beans and the
much better. Cook up a from the belly. it. greens of your choice chicken broth to the
big hot bowl of Italian soup The difference? Bacon is White Bean Soup with 1 tablespoon fresh lemon saucepan. Bring to a boil,
for dinner, garnished with smoked. Pancetta is not.) Greens and Bread Dump- juice or to taste turn down to simmer and
homemade — and idiot- And you're welcome to lings Kosher salt cook for 15 minutes. Add
proof! — dumplings. leave out the pork alto- Start to finish: 1 hour, 35 Black pepper the dumplings to the pot
Basically, this is a white gether. minutes (30 active) In a medium bowl, lightly and simmer, covered, for 8
bean and vegetable soup The dumplings are comfort Servings: 4 beat the eggs. Stir in the minutes.
flavored with pancetta food and making them is, 2 large eggs crumbs, cheese and sage. Transfer 2 cups of the solids
and garlic. It's thickened by as mentioned, a fail-safe 2 cups fresh white or whole- Cover and chill at least 30 with a little of the liquid to
pureeing a few cups of the proposition. You start with wheat breadcrumbs minutes. Roll into 12 balls. a blender and blend until
cooked vegetables and fresh breadcrumbs, which 2 ounces freshly grated In a Dutch oven or large smooth. Return the puree
stirring them back into the require nothing more in- Parmigiano-Reggiano saucepan heat the oil over to the pan. Add the kale
pot — one of my favorite tricate than pulsing fresh 2 tablespoons finely medium-high heat. Re- and pancetta and simmer,
ways to thicken a soup be- slices of bread in a food chopped fresh sage duce the heat to medium- stirring, until all the greens
cause it's so simple. It also processor. (One slice turns 2 tablespoons extra-virgin low, add the pancetta and are wilted, about 3 min-
avoids dulling the soup's into about 1/2 cup of olive oil cook, stirring occasionally, utes. Add the lemon juice;
flavor, which is the problem crumbs.) Then just combine 4 ounces chopped pan- until the pancetta is lightly salt and pepper to taste.
that crops up when flour the crumbs with eggs and cetta browned, about 8 to 10 Ladle the soup into 4 soup
or cream is used to do the Parmigiano-Reggiano. You 1/2 cup medium chopped minutes. Remove the pan- bowls and spoon 3 dump-
job. Afterward, you'll stir in can roll the "dough" into onion cetta with a slotted spoon. lings into each bowl.q