White Bean and Dumpling Soup

Instructions:

1. Sauté Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables begin to soften. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
2. Add Broth and Seasonings: Pour in the vegetable broth, drained white beans, bay leaves, dried thyme, salt, and black pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the vegetables are tender.
3. Make Dumpling Dough: While the soup is simmering, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt. Gradually add the plant-based milk and chopped parsley, stirring until a soft, sticky dough forms.
4. Drop Dumplings: Once the vegetables in the soup are tender, remove the bay leaves. Using a spoon, drop spoonfuls of the dumpling dough onto the surface of the simmering soup. Cover and simmer for an additional 10-15 minutes, or until the dumplings are cooked through. They will puff up and become firm.
5. Serve: Ladle the soup into bowls, making sure to include some dumplings in each serving. Garnish with additional fresh parsley if desired.
6. Enjoy: Serve your vegan White Bean and Dumpling Soup hot, and enjoy this comforting, hearty meal!

This soup is perfect for a cozy evening and provides a wholesome, vegan-friendly twist on a classic comfort food.