Rosemary Dumplings and Vegetable Beet Soup

INGREDIENTS:

• 4 Teaspoons Olive Oil, Divided
• 8 Ounces Hot Italian Sausage Links
• 1 Bunch of Beets, Peeled and Diced
• 1 Bunch of Carrots, Peeled and Diced
• 2 Parsnips, Peeled, Cored and Diced
  
• 1 Large Onion, Diced
• 4 Cloves Garlic, Minced
• 1 Tablespoon Rosemary, Chopped and Divided
  
• 4 cups reduced-sodium chicken broth
• 3 Cups Kale, Chopped
  
• 1-1/4 Cups Whole-Wheat Flour
• 1/2 Cup Cake Flour
• 1 Tablespoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Large Egg, Lightly Beaten
• 1/2 Cup Milk

DIRECTIONS:

• Heat 2 teaspoons oil in a skillet over medium heat, add sausages and cook until browned on all sides, about 6 minutes.
• Transfer to a clean cutting board, let cool and cut into 1-inch pieces.
• Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat, cook onion, stirring until barely tender, about 4 minutes.
• Add diced beets, diced carrots and diced parsnips and cook for 5 minutes.
• Meanwhile, whisk whole-wheat flour, cake flour, rosemary, baking powder and salt in a medium bowl.
• Add egg and milk and stir until a stiff batter forms.
• Add garlic and rosemary, cooking until fragrant, about 30 seconds, then add broth and bring to a simmer, stirring often.
  
• Once the soup reaches a simmer, stir in greens and the sausage and return to a simmer.
• Drop the mixed batter, about 1 tablespoon at a time, over the stew, making about 18 dumplings.
• Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.

Using beets makes this dish a cool dark crimson color, but you can easily substitute the beets, carrots and parsnips for any two pounds of root vegetables. The fresh rosemary in the dumplings really make this dish! This recipe weighs in just over 400 calories for 1-1/2 cups soup and 3 dumplings per serving.
Enjoy!

This recipe is from Eating Well magazine.