White Bean and Dumpling Soup


For the Soup:

2 cans (15 ounces each) white beans (such as cannellini or great northern), drained and rinsed
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups vegetable broth
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons olive oil
For the Dumplings:

1 cup all-purpose flour
1 1/2 teaspoons baking powder.
1/2 teaspoon salt
1/2 cup unsweetened plant-based milk (such as almond or soy)
2 tablespoons chopped fresh parsley.
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