Ingredients

• 1 large onion, peeled and finely diced
• 2 carrots, peeled and diced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon caraway seeds, lightly crushed (optional)
• 1/2 cup whole wheat pastry flour
• 5 cups of water or vegetable broth
• 1 teaspoon fine grain sea salt, or to taste
• 14- ounce can cannellini beans, drained and rinsed
• 1 cup almond milk (or whatever milk you like)
• 1 egg
• 2 tablespoons pesto
• 1 cup chopped herbs (dill, scallions, basil, lemongrass, etc.), plus more for serving
• 1 1/2 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine grain sea salt

Directions

1. In a large, wide soup pot saute the onions and carrots in the olive oil over medium high heat. Cook until the vegetables are tender, 5-7 minutes. Stir in the caraway seeds, if using, and then sprinkle with the flour, stir, and allow to cook for another 2-3 minutes, allowing the flour to toast just a bit. Stir in the water, and salt, and bring to a gentle simmer, and cook until the soup thickens, 5 minutes or so. Stir in the beans. Allow to simmer gently while you make the dumplings.
2. In a mixing bowl, combine the almond milk, egg, and pesto, whisk well, until uniform, then add the herbs. In another mixing bowl whisk together the flour, baking powder, and salt. Pour the liquid ingredients into the dry, then stir with a large fork until just combined. Drop generous tablespoons of this dumpling mixture into the gently simmering soup. Resist the urge to make the dumplings larger than this, they will definitely blossom in size. It's fine if the dumplings are touching. Cover and cook for 7 minutes or so. Use a big spoon to flip each dumpling, and cook for another 7 minutes, or until cooked through. Serve hot, topped with more chopped herbs and scallions.