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White bean soup with pesto herb dumplings

Serves around 4



White Bean Soup:
 1 large onion, peeled and finely diced
 2 carrots, peeled and diced
 3 tablespoons extra-virgin olive oil
 1 teaspoon caraway seeds, lightly crushed (optional)
 1/2 cup whole wheat pastry flour
 5 cups of water or vegetable broth
 1 teaspoon fine grain sea salt, or to taste
 14-ounce can cannellini beans, drained and rinsed

Pesto Herb Dumplings:
 1 cup almond milk (or whatever milk you like)
 1 egg
 2 tablespoons pesto
 1 cup chopped herbs (dill, scallions, basil, lemongrass, etc.), plus more for serving
 1 1/2 cups whole wheat pastry flour
 2 teaspoons baking powder
 1/2 teaspoon fine grain sea salt


I didn't change anything from the original method, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
White bean soup with pesto herb dumplings in bowl