In a large pot, add 2 teaspoons olive oil and heat over medium heat. Add garlic and one pinch red pepper flakes; sauté about 1 minute, until just starting to brown. Add canned tomatoes and their liquid, 3 cups vegetable broth, chopped basil, 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Bring to a boil. Reduce heat and simmer about 7 to 8 minutes.
Meanwhile, in a medium bowl, combine 1/2 cup ricotta cheese, 1/4 cup Parmesan cheese, 2 eggs whites, 2/3 cup flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground pepper. Stir until a dough forms. Roll the dumplings into small balls (about 24). After the soup has simmered, place the dumplings in the soup and cook about 2 minutes until cooked through.
Thinly slice (chiffonade) a few extra basil leaves, and grate some Parmesan cheese. Serve the soup warm garnished with basil and Parmesan.
Tomato Basil Soup with Ricotta Dumplings
Amount Per Serving
Calories 168Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Total Carbohydrates 23g8%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.