Name: Ham and bean soup with parsley dumplings
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1 cup borlotti beans, soaked overnight then drained, or 1 can drained borlotti beans; 500 gram agria potatoes, peeled and diced; 400 gram white cabbage, sliced; 2 tablespoon butter; 1 large carrot, peeled and diced; 300 gram ham steak, cut into large dice (or use bacon); 1 large onion, peeled and diced; 2 tablespoon plain flour; 4 chorizo sausages, sliced; 4 bay leaves; 1 tablespoon tomato paste; 2 tablespoon extra-virgin olive oil; Parsley dumplings; 2 tablespoon butter; 1 1/2 tablespoon milk; 5 tablespoon flour; 2 tablespoon chopped flat-leaf parsley, plus extra for garnish; 1 egg, beaten

Ingredients

1 cup borlotti beans, soaked overnight then drained, or 1 can drained borlotti beans

500 gram agria potatoes, peeled and diced

400 gram white cabbage, sliced

2 tablespoon butter

1 large carrot, peeled and diced

300 gram ham steak, cut into large dice (or use bacon)

1 large onion, peeled and diced

2 tablespoon plain flour

4 chorizo sausages, sliced

4 bay leaves

1 tablespoon tomato paste

2 tablespoon extra-virgin olive oil

Parsley dumplings

2 tablespoon butter

1 1/2 tablespoon milk

5 tablespoon flour

2 tablespoon chopped flat-leaf parsley, plus extra for garnish

1 egg, beaten

Method

1.Put the soaked beans, potatoes and cabbage in a large pot, cover with water and bring to the boil. Reduce heat and simmer for 1 hour, stirring occasionally.

2.Heat butter in a large frying pan, then add carrot, ham and onion and cook over medium heat until nicely browned. Remove from heat, stir in the flour, then mix in 2 tablespoons water. Stir contents of frying pan into potato pot.

3.Add chorizo, bay leaves and tomato paste (add a cup of water if it seems too thick), then simmer for 30 minutes. If using canned beans, add them to pot towards the end of this cooking time. Season to taste.

4.Meanwhile, make dumplings. Bring a pot of salted water to the boil. Melt butter in a small saucepan, remove from heat, add milk and flour and mix to combine. Set aside for 5 minutes, then fold in parsley, beaten egg and a pinch of salt and pepper.

5.Using a teaspoon, shape mixture into little dumplings. Drop dumplings into the boiling water and cook in batches for 2-3 minutes. Lift out with a slotted spoon and set aside.

6.To serve, dish hot soup into bowls, add a few dumplings, drizzle with extra virgin olive oil and sprinkle with parsley.

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Ingredients

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