Bean Soup With Herbed Polenta Dumplings | Oregonian Recipes

Ingredients

• 3 cups chicken broth, divided
• 1/2 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon salt
• 1 cup quick-cooking polenta mix or cornmeal
• 1/3 cup grated Parmesan cheese
• 1/4 cup whipping cream
• 8 ounces dried cranberry, red or pinto beans
• 12 cups water, divided
• 1 bay leaf
• 1 tablespoon olive oil
• 2 fennel bulbs, trimmed, cored and thinly sliced
• 1 cup chopped onion (1 large)
• 1 cup chopped carrots (2 medium)
• 1 cup chopped celery (2 stalks)
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 14.5-ounce can diced tomatoes, undrained
• 2 cups shredded cabbage
• 1 cup frozen cut green beans
• 2 tablespoons finely shredded fresh basil
• Shredded Parmesan cheese (optional)