Vegetable Stew With Caraway Dumplings

• 1 tbsp olive oil
• 2 small leeks, trimmed, washed and thinly sliced
• 2 None parsnips, peeled and coarsely chopped
• 2 None celery sticks, coarsely chopped
• 2 None carrots, coarsely chopped
• 1 None onion, coarsely chopped
• 2 cups vegetable stock
• 1 can (14 oz) cannellini beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 tbsp soy sauce
• 1 tbsp tomato paste
• 1 None bay leaf
• 2 tbsp fresh oregano leaves
• None None FOR THE CARAWAY DUMPLINGS
• 2 1/2 cups fresh breadcrumbs
• 2 None eggs, lightly beaten
• 1 tsp caraway seeds
• 1 None lemon, peel finely grated

1. Preheat the oven to 350u0b0F.
2. Heat oil in a large saucepan on high heat. Saute leeks, parsnips, celery, carrots and onion for 4-5 mins, until onion is tender.
3. Stir in stock, beans, tomatoes, soy sauce, tomato paste and bay leaf. Bring to a boil. Transfer mixture to a large casserole dish.
4. Bake, covered, for 20 mins. Uncover; bake for a further 10 mins.
5. Meanwhile, for the caraway dumplings, combine all ingredients in a large bowl; season to taste. Using wet hands, shape tablespoons of mixture into balls.
6. Arrange dumplings on casserole. Bake casserole, covered, for a further 5-10 mins until dumplings soften. Serve sprinkled with oregano leaves.

olive oil, leeks, parsnips, celery, carrots, onion, vegetable stock, cannellini beans, tomatoes, soy sauce, tomato, bay leaf, oregano, caraway dumplings, fresh breadcrumbs, eggs, caraway seeds, lemon

Taken from recipes-plus.com/api/v2.0/recipes/26105 (may not work)