Hearty Tomato Soup With Basil-Parmesan Dumplings

• FOR THE SOUP:
• 3 tablespoons olive oil
• 1 small onion, chopped
• 4 cloves garlic, crushed (more/less, depending on taste)
• 1/2 teaspoon ground ginger
• 3 teaspoons cumin
• 3 teaspoons chili powder
• 3 teaspoons dried parsley
• 1 can cannellini beans, drained and rinsed
• 1 zucchini, cut lengthwise in half, sliced thinly
• 1 can of stewed tomatoes
• 4 cups chicken/vegetable stock
• FOR THE DUMPLINGS:
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh basil, cut (or 3 -4 teaspoons dry)
• 1 cup shredded parmesan cheese
• 1 egg
• 2 tablespoons of water

1. Start by sauteing olive oil with onion and garlic on low-medium heat. Add spices (ginger, cumin, chili powder, parsley), then add the beans and zucchini. Let the ingredients soften, but careful not to burn the garlic. Add the stewed tomatoes, and chicken/vegetable stock. If need be, you may have to add water to thin soup out a bit in order to cook dumplings. Let soup simmer for about 1/2 hour.
2. Combine dry ingredients (flour, baking powder, salt), then add basil, parmesan cheese and egg. Add 1 tablespoon of water at a time. Dumpling dough should be pliable like pie dough, keep working until you get to that consistency. The best way to mix the dough is by hand. Roll dough into small size balls. Drop each dumpling into simmering soup; cook for 20-25 minutes.

olive oil, onion, garlic, ground ginger, cumin, chili powder, parsley, cannellini beans, zucchini, tomatoes, chickenvegetable stock, flour, baking powder, salt, fresh basil, parmesan cheese, egg, water

Taken from www.epicurious.com/recipes/member/views/hearty-tomato-soup-with-basil-parmesan-dumplings-52875011 (may not work)