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White Bean Soup with Pesto Herb Dumplings

Heidi Swanson
  • 35 minutes
  • Serves

INGREDIENTS

1 14 ounce can

Cannellini beans

2

Carrots

1 cup

Herbs

1

Onion, large

1 cup

Almond milk

1

Egg

5 cups

Water or vegetable broth

2 tbsp

Pesto

2 tsp

Baking powder

1 tsp

Caraway seeds

1 1/2 tsp

Sea salt, fine grain

2 cups

Whole wheat pastry flour

3 tbsp

Olive oil, extra-virgin