Cannelini Bean And Pancetta Soup With Ricotta Dumplings – Christine Capendale

Ingredients

• 30ml olive oil
• 15g butter
• 3 garlic cloves
• 1 large onion, chopped
• 2 large carrots, cut into very thin circles or chopped
• 250ml thinly sliced celery
• 125ml diced red pepper
• 100g pancetta, chopped
• 1 tin Italian tomatoes, chopped finely or liquidized
• 1 liter chicken or vegetable stock
• 5ml brown sugar or honey
• Salt and black pepper to taste
• 1 tin drained, rinsed cannellini beans
• Zest and juice of ½ lemon
• Chopped parsley
• 200 g ricotta
• 125 ml finely grated parmesan cheese
• 30 ml chopped chives or parsley
• l egg lightly beaten
• 65 g flour
• Zest of 1 lemon