Later Summer Vegetable Stew With Jalapeno Cheddar Dumplings

Ingredients

• 6 tablespoons olive oil, divided
• 1 large onion, chopped
• 1 shallot, chopped
• 6 cloves of garlic, chopped and divided
• about 2 cups each of a variety of late summer or fall vegetables, chopped. i used baby potatoes, carrots, summer squash, zucchini, yellow beans and kale
• 8 cups water with favorite vegetable bullion (follow package instructions for amount), or 8 cups vegetable stock. vegetables should be covered
• 1 can each, organic kidney and cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 3 bay leaves
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup cold water
• 1 tablespoon corn starch
• ½ cup fresh basil, chopped
• ¼ cup fresh chives, chopped
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• ½ cup milk
• 1 jalapeño pepper, finely chopped
• 1 cup shredded garlic and herb cheddar cheese