Vegetable Stew With Caraway Dumplings - cooking recipe

Ingredients

1 tbsp olive oil
2 small leeks, trimmed, washed and thinly sliced
2 None parsnips, peeled and coarsely chopped
2 None celery sticks, coarsely chopped
2 None carrots, coarsely chopped
1 None onion, coarsely chopped
2 cups vegetable stock
1 can (14 oz) cannellini beans, rinsed and drained
1 can (14 oz) diced tomatoes
1 tbsp soy sauce
1 tbsp tomato paste
1 None bay leaf
2 tbsp fresh oregano leaves
None None FOR THE CARAWAY DUMPLINGS
2 1/2 cups fresh breadcrumbs
2 None eggs, lightly beaten
1 tsp caraway seeds
1 None lemon, peel finely grated

Preparation

Preheat the oven to 350\u00b0F.
Heat oil in a large saucepan on high heat. Saute leeks, parsnips, celery, carrots and onion for 4-5 mins, until onion is tender.
Stir in stock, beans, tomatoes, soy sauce, tomato paste and bay leaf. Bring to a boil. Transfer mixture to a large casserole dish.
Bake, covered, for 20 mins. Uncover; bake for a further 10 mins.
Meanwhile, for the caraway dumplings, combine all ingredients in a large bowl; season to taste. Using wet hands, shape tablespoons of mixture into balls.
Arrange dumplings on casserole. Bake casserole, covered, for a further 5-10 mins until dumplings soften. Serve sprinkled with oregano leaves.