GREEN MINESTRONE WITH SPINACH DUMPLINGS
Serves 4–6
2 tbsp extra virgin olive oil
1 leek, trimmed and sliced
2 stalks celery, thinly sliced
4 cloves garlic, crushed
6 cups (1.5L) vegetable stock
2 zucchini, thinly sliced into rounds
1 bunch brocollini, cut into small florets
150g green beans, trimmed and chopped Finely grated parmesan, to serve Red vein sorrel leaves, to serve Dumplings
1 tsp finely grated lemon zest
¼ cup flat-leaf parsley
1 cup baby spinach leaves
½ cup (125ml) buttermilk
⅔ cup (100g) plain flour
1 tsp table salt
1 egg, beaten
1. Heat oil in a large saucepan over medium-high heat. Add leek and celery and cook for 5 minutes, or until fragrant. Add garlic and cook for 30 seconds.
2. Add stock and bring to the boil. Reduce heat to a simmer, cover and cook for 30 minutes. Add zucchini, broccoli, green beans and cook, uncovered, for 10 minutes.
3. Meanwhile, for the dumplings, combine lemon zest,
