Saturday, January 18, 2014

Parmesan Dumpling Minestrone Stew (Gluten Free)

Oh my word, this just might be the holy Grail of stews.  It is seriously that good!  So good that my husband who isn't a fan of most vegetables, loathes kale and is not gluten intolerant, went back for seconds.  This stew is loaded with nearly all the colors of the rainbow, and therefore, is loaded with more vitamins, minerals and antioxidants than I care to list.  Just know you can't go wrong with a bowlful or two of what is now my favorite soup/stew followed by Tunisian Chickpea and Cauliflower

The dumplings are a nice touch and add a bit more depth for a bulkier meal; but it can easily be enjoyed without.  Another option is to subsitue the dumplings for your favorite noodle.  Just be cautious not to overcook.  In fact, it would be wise to undercook the noodles by a minute or two before adding to the stew so they don't get mushy by serving time.  

Finally, PLEASE don't let the ingredient list scare you.  Most are found in the produce section and the rest you probably have in your pantry, so it doesn't take long to gather the ingredients.  There is a lot of chopping, and although completely doable on your own, it's the perfect opportunity to get the family involved in the kitchen with you.

Dumpling Ingredients 
1 cup GF all purpose flour*
1 scant tsp xantham gum*
1 scant tsp baking soda
1/2 tsp black pepper
2 tablespoons butter, melted
1/2 cup milk, broth or water
2-4 garlic cloves, minced
1-2 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1/3 cup finely grated Parmesan
1 egg

Soup Ingredients
1/2 cup olive oil
6-8 baby carrots, chopped (leave skins on if organic)
2-3 large celery ribs, thinly sliced
1 red bell pepper, sliced and chopped
1 large red onion, chopped
15 garlic cloves, minced
Large handful fresh green beans, chopped
8-10 fresh mushrooms, sliced
2 zucchini, chopped (leave skins only if organic)
1 large bunch kale, vain removed and finely chopped (organic is always best)
1/2 cup Zinfandel or Cabernet Sauvignon (wine with a bite)
28oz can chopped tomatoes
2 small cans tomato paste
1 can garbanzo beans, drained/rinsed
2 cans cannelini beans, drained/rinsed (white kidney beans)
3-4 tablespoons fresh parsley, finely chopped
3-4 tablespoons fresh chives, finely chopped
1 tablespoon sea salt, more/less to taste
2 tablespoons black pepper, more/less to taste
10 cups water
1-3 tablespoons Sarachia sauce (Optional)
1/2 tsp red pepper flakes (Optional)
Garlic salt (Optional)

Dumpling Directions
  1. Whisk flour, xantham, baking soda, salt and pepper together in a medium size bowl.
  2.  Create a small hole in the center of the flour mixture and set aside.  
  3. In a smaller bowl, blend garlic, egg, chives, parsley and parmesan.
  4. Heat butter and mix with liquid (I used milk).
  5. Add butter-liquid mixture to wets and mix until incorporated. 
  6. Pour liquids into the hole of the flour mixture and mix with a spatula or wooden spoon until lumps are gone.
  7. Cover with plastic wrap and place in refrigerator until stew is ready for it. 
*If using regular flour, exclude xantham

Stew Directions
  1. Heat olive oil over medium heat in a large pot (I used a French Oven).
  2. Sauté onions, peppers, carrots and celery for 5 minutes or until onions are translucent.
  3. Add garlic, green beans, zucchini and mushrooms, stir and cook 3 minutes. 
  4. Add kale, stir and cook 1 minute.
  5. Add wine, turn heat to high and cook 2 minutes.
  6. Stir and add water, tomatoes with liquid, tomato paste, beans, chives, parsley, pepper and salt.
  7. Bring to a simmer, cover and cook 20 minutes or until veggies are tender. 
  8. Add additional salt, pepper, red pepper flakes, garlic salt and/or Sarachia sauce to taste (we like a kick to ours).
  9. Drop small spoonfuls of the dumpling batter into simmering stew.
  10. Once all dumplings are dropped into the stew, gently press dumplings beneath stew to cover with broth.
  11. Simmer uncovered 5 minutes, gently turn dumplings over and simmer another 4-5 minutes until dumplings are just solidified in the middle. 

Ladle soup into a bowl and place one or two dumplings in the middle. Sprinkle with parmesan cheese and serve hot.

Bon appetite! 

Recipe Note:  This is an adaption (much better I think) of a recipe found on No Face Plate, a fantastic vegan website.  You should check them out when you have a chance. 

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