Rustic Cannellini Bean Broth with Wholemeal Bread Dumplings

Ingredients

Bread Dumplings:

• 2 slices of Allinson’s The Champion
• 50g grated parmesan cheese
• 2eggs
• Black pepper
• A little grated nutmeg

Soup:

• 1 tsp ground coriander
• Good grind of black pepper
• 1 bay leaf
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and finely diced
• 1 celery stick, finely sliced
• 2 cloves garlic, finely minced
• 1 tin of white cannellini beans, drained
• 1 pint / 586 ml of good chicken or vegetable stock

Garnish:

• Handful of ripe cherry tomatoes
• Juice of half a small lemon
• 1 tbsp of olive oil
• Pinch of flaked sea salt (optional)
• Large fistful of roughly chopped fresh basil

Method

1. In a small food processor blitz the bread slices to fine crumbs before adding the egg, parmesan and pinch of grated nutmeg.
2. Blitz until a light paste is formed, and place in the fridge until needed.
3. Chop the onion and in a medium saucepan and sauté it in the olive oil with the celery, carrot, ground coriander, and bay leaf.
4. After 12 minutes or when tender, add the garlic and black pepper and continue to cook for a further minute.
5. Add the stock and the drained beans to the vegetables and simmer. Season and leave to simmer slowly.
6. Chop the tomato fairly finely and put in a bowl with the salt (optional), lemon juice and the chopped basil and stir this in too.
7. Take the bread mix out of the fridge. Roll the bread mix into 12 balls just a little larger than marbles.
8. Gently lower them into the soup, simmer for 3- 4 minutes.
9. Carefully spoon the dumplings into a bowl with the vegetables and stock.
10. Finish with a little spoon of the tomatoes and basil into the middle.