|1||tsp (5 mL) Basil Oil or olive oil|
|1||garlic clove, pressed|
|1||can (15 oz or 398 mL) crushed tomatoes, undrained|
|1 1/2||cups (375 mL) vegetable broth|
|1/4||cup (50 mL) snipped fresh basil leaves|
|1/4||cup (50 mL) part-skim ricotta cheese|
|2||tbsp (30 mL) grated fresh Parmesan cheese|
|1||egg white, lightly beaten|
|1/2||tsp (2 mL) salt|
|1/4||tsp (1 mL) coarsely ground black pepper|
|1/3||cup (75 mL) all-purpose flour|
Yield: 2 servings
Nutrients per serving: Calories 250, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 36 g, Protein 13 g, Sodium 1400 mg, Fiber 6 g
U.S. Diabetic exchanges per serving: 2 starch, 1 vegetable, 1 medium-fat meat (2 carb)
Cook's Tips: Soup should be gently simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain their texture.
For the most tender dumplings, carefully measure flour by lightly spooning into cup and leveling off with a knife. Do not overmix the batter once the flour has been added.