Vegetarian

Veggie Soup with Dumplings ala Rachel Ray is for Soup.

Veggie Soup with Dumplings ala Rachel Ray takes 20 minutes to prepare.

Veggie Soup with Dumplings ala Rachel Ray takes 60 minutes to cook.

Veggie Soup with Dumplings ala Rachel Ray makes 5 servings.

The ingredients for Veggie Soup with Dumplings ala Rachel Ray are:

1 tbsp Olive oil
4 c. chopped kale
1 onion, chopped,
2 carrots chopped
bay leaf
1 potato, chopped
2 cups zucchini, chopped
1 qt. chicken (or veggie) broth
1 can (14 oz) garbanzo beans, rinsed and drained
2 tbsp. flour
1 tbsp dijon mustard, peas
2 tbsp tarragon, chopped
2 tbsp chopped parsley
1 1/2 cup bisquick heartsmart
1/2 cup chicken broth, cooled to room temp.

Here is how you make Veggie Soup with Dumplings ala Rachel Ray:

Serving Size:?4Heat oil in soup pot, add kale, onion, carrot, and bay leaf. Cook and stir 5 min, add potato and zucchini. Add broth and beans. Bring to a simmer, cook till veggies are tender. Mix together the mustard and the flour, add to soup. Add peas (and tarragon). Mix bisquick with remaining 1/2 cup chicken broth and the parsley. Using 2 spoons, shape roughly into spheres, drop on top of simmering broth. Cover and simmer 8 - 15 minutes longer, till dumplings are light and fluffy. Uncover, take off heat, sprinkle with paprika, and serve.Number of Servings: 5Recipe submitted by SparkPeople user RUTHLATHE.

The nutritional information for Veggie Soup with Dumplings ala Rachel Ray is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 413.6

• Total Fat: 7.6 g
• Cholesterol: 8.5 mg
• Sodium: 2,362.5 mg
• Total Carbs: 75.4 g
• Dietary Fiber: 11.3 g
• Protein: 14.6 g

The dietary needs meet for Veggie Soup with Dumplings ala Rachel Ray is Vegetarian