Minestrone with Cheese Dumplings recipe

Finally, I'm posting a healthy recipe! It's very yummy on top of being very good for you. All of my kids loved this soup, even the vegetable shy one.

Minestrone with Cheese Dumplings

Dumplings
1 cup skim milk
1 ½ Tablespoons margarine or butter
½ cup quick-cooking cream of farina (Cream of Wheat)
2 Tablespoons shredded provolone cheese
1 Tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground black pepper
1 egg

Soup
2 teaspoons olive oil
1 cup thinly sliced leeks (white part only)
¼ cup chopped celery
¼ cup chopped carrots
2 garlic cloves, minced
4 large tomatoes, peeled, seeded and diced
2 cups vegetable stock
1 ½ cups vegetable-cocktail juice
2 cups water
¼ cup chopped fresh basil
1 cup chopped kale
¼ cup orzo

1. To make the dumplings: In a 2-quart saucepan over medium heat, bring the milk and margarine just to the boiling point. Reduce the heat to low and whisk in the farina. Then whisk in the provolone, parsley and pepper; cook, stirring constantly, for 1 to 2 minutes or until thick. Remove from the heat and stir in the egg. Transfer the mixture to a medium bowl and refrigerate for at least 2 hours.

2. Form the dumpling dough into ½ “ balls (approximately 24); cover and set aside.

3. To make the soup: In a 3-quart saucepan over medium heat, warm the oil. Add the leeks, celery, carrots and garlic; cook, stirring frequently, for 4 to 5 minutes, or until the vegetables are just ender. Add the tomatoes, stock, juice, water and basil; bring to a boil. Reduce the heat to low and simmer for 15 minutes. Stir in the kale and orzo; simmer for 10 minutes longer.

4. Return the soup to a full boil; drop the dumplings into the pan. Partially cover and simmer for 15 minutes, or until the dumplings are firm.