Tomato-Basil Soup with Ricotta Dumplings

Ingredients

• •1 tsp olive oil
• •1 garlic clove, pressed
• •1 15oz can crushed tomatoes, undrained
• •1 1/2 cup vegetable broth, or chicken broth
• •1/4 cup fresh basil, snipped
• •1/4 cup part-skim ricotta cheese
• •2 tbsp grated fresh Parmesan cheese
• •1 egg white, lightly beaten
• •1/2 tsp salt
• •1/4 tsp coarsely ground black pepper
• •1/3 cup all-purpose flour
• •2 tbsp fresh basil leaves, chiffonade, for garnish

Steps

1. 1For soup, combine oil and garlic in 3-qt. Saucepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.
2. 2Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Bowl; mix well. Add flour; stir just until combined. Using a Small Scoop or spoons, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.