This is the sort of soup I crave when the weather turns. Hearty,
substantial, and squarely in the comfort food realm. It’s the
simplest of bean soups, topped with plump herb-packed dumplings. I
use whatever herbs I have on hand, and in this case it was dill,
basil, and minced lemongrass, along with lots of scallions.
Doubling down on the herb flavors, I also add a big dollop of
pesto. A classic dumpling stew with a green, herby twist. Super
delicious, and satisfying.
I note a number of variations in the headnotes of the recipe
down below. If you don’t want to go the pesto route, a
mustard-spike is also delicious. Or, harissa! A couple of
tablespoons of harissa paste in place of pesto takes the dumplings
in a completely different directions.
Making this soup vegan is simple. The soup is already vegan, you
just need to make a couple tweaks to the dumplings. First, be sure
to use nut milk in the dumpling batter, and omit the egg (adding an
extra 1/4 cup of nut milk to the batter). The details are in the
headnotes as well. The dumplings are a bit more dense, but still
tasty. The one important detail to adhere to – don’t oversize
White Bean Soup with Pesto Herb Dumplings