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Tomato-Basil Soup with Ricotta Dumplings

Ingredients

• Soup
• 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
• Dumplings
• 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

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