© Jennifer Causey
Tomato-parmesan soup with spinach dumplings
One-pot meals that you can make in a rice cooker
The combination of the robust tomato and Parmesan soup, and the delicate dumplings is comfort food to soothe the soul. You will need the rind from Parmigiano-Reggiano cheese to flavour this soup.
For the soup
2 tbsp. (30 ml) extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
2 medium carrots, peeled and finely chopped
One 14½-oz. (415-g) can crushed tomatoes, with their juices
2½ c. (625 ml) chicken or vegetable broth
rind from Parmigiano-Reggiano cheese (about 1 inch/2.5 cm square), coarsely chopped
For the dumplings
2 c. (500 ml) frozen chopped spinach, defrosted and thoroughly drained
¾ c. (180 ml) whole-milk ricotta cheese
½ c. (125 ml) freshly grated Parmigiano-Reggiano cheese
1 c. (250 ml) fresh bread crumbs
1 large egg, lightly beaten
a pinch of freshly grated nutmeg
1 tsp. (5 ml) salt
½ tsp. (2.5 ml) freshly ground black pepper
½ c. (125 ml) freshly shredded Parmigiano-Reggiano cheese
¼ c. (60 ml) thinly sliced fresh basil
Set a medium rice cooker to the regular cycle or to quick cook if it’s a fuzzy-logic machine. Heat the olive oil then add the garlic, onion, and carrots, and sauté until the onion is softened, 2 to 3 minutes. Add the tomatoes, chicken broth and Parmigiano rind. Cover the rice cooker and reset to the regular cycle. Set a timer for 30 minutes.
In a large bowl, combine the spinach, ricotta, grated Parmigiano, bread crumbs, egg, nutmeg, salt and pepper, stirring until well blended. Using a portion scoop, shape the dough into balls about 1 inch (2.5 cm) in diameter.
When the timer goes off, carefully add the dumplings to the soup. Cover and cook for an additional 10 minutes. Garnish each bowl of soup with some of the shredded Parmigiano-Reggiano and basil, and serve. Serves 4.
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