Creamy White Bean Soup with Soup Dumplings

Start by making the dough. Combine your flour, baking powder, sea salt, and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle. Using a spatula fold together until sticky and well combined. It will be wet and sticky but this is what you’re looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
Heat a large pot on medium. To the pot add olive oil, onions, carrot, and celery. Cook for 5-7 minutes until translucent and fragrant. To the pot, add the garlic, seasoning, fresh herbs, spices, and bay leaf. Stir till combined and coated.
To the pot, add the beans. Brown for 5 minutes.
Add the vegetable stock and increase heat to high. Bring to a boil and simmer for 15 minutes.
Before blending, add lemon juice.
Transfer half the soup to a high-speed blender and blend till smooth. Return the blended soup into the pot and stir till combined. Heat on medium heat.
Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup. It’s not an overly fancy or particular process, just make sure you’re using a tbsp. Cook for around 5 minutes, flipping the dumplings gently if needed, before removing them from heat.
Garnish with more fresh thyme and olive oil.