1 tsp (5 mL) Basil Oil or olive oil
1 garlic clove, pressed
1 can (15 oz or 398 mL)
crushed tomatoes, undrained
1½ cups (375 mL) vegetable broth
¼ cup (50 mL) snipped fresh basil leaves
¼ cup (50 mL) part-skim ricotta cheese
2 tbsp (30 mL) grated fresh
1 egg white, lightly beaten
½ tsp (2 mL) salt
¼ tsp (1 mL) coarsely ground black pepper
1/3 cup (75 mL) all-purpose flour
1. For soup, combine oil and garlic in (3-qt./2.8-L) 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. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small Scoop, 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.
Yield: 2 servings