Vegetable Soup With Parmesan Dumplings

Ingredients

• olive oil, for sauteing
• 2 yellow onions, diced
• 2 stalks celery, sliced into
• 2 large carrots, sliced into round
• 6 cloves garlic, minced
• 2 bay leaves
• sea or kosher salt and fresh black pepper
• 1 tablespoon italian seasoning, crushed between fingers
• 1/3 cup tomato paste
• a couple pinches of red pepper flakes, optional
• 2 large sweet potatoes, cubed
• 2 large white potatoes, cubed
• 2 medium zucchini, cubed
• 2 cans (14 ounce) cannellini beans, rinsed and drained
• 1/4 cup fresh parsley, chopped
• 4 sprigs fresh thyme, leaves removed
• 6 cups vegetable or chicken broth
• 2 cups water
• parmesan cheese rinds, optional
• 1 cup flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt and fresh black pepper
• 1/4 cup parmesan cheese, fresh grated
• 1/2 cup milk + 1 tablespoon
• 2 tablespoons vegetable oil