HARVEST MINESTRONE WITH POTATO DILL DUMPLINGS

Steps:

• In a large soup pot over medium heat cook the onion, celery and garlic in 1/4 cup of stock until vegetables are wilted, around 4 minutes.
• Add the carrots, green beans and corn cooking for 5 minutes more.
• Add the remaining stock, tomatoes, squash, zucchini and kidney beans.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes, partially covered.
• Pass hot potatoes through a ricer into a large bowl, or lightly mash with a fork.
• Sift flour and baking powder over potatoes.
• Add salt and dill, mixing gently.
• Mixture will be crumbly.
• Beat egg whites until soft peaks form.
• Mix into potato mixture, folding and stirring.
• Dont over mix.
• Drop heaping Tablespoonfuls of dumpling dough onto gently simmering soup.
• Cook for 10 minutes with the lid off, then cover for 10 minutes more.