Vegetable and bacon soup with ricotta dumplings – Food & Home Magazine

Ingredients

• RICOTTA DUMPLINGS
• 250g fresh ricotta
• 125ml (½ cup) Parmesan, finely grated
• 10ml (2 tsp) fresh marjoram leaves, finely chopped
• 1 large egg, lightly beaten
• 75g cake flour, sifted
• 15ml (1 tbsp) olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 rashers bacon, chopped
• 1 carrot, coarsely chopped
• 2 celery stalks, trimmed and coarsely chopped
• 200g (1 cup) dried borlotti beans, soaked
• 700g ready-made tomato purée
• 500ml (2 cups) water
• 1,5 litres chicken stock
• freshly ground black pepper