Vegetables and Herbed Ricotta Dumplings

INGREDIENTS

• 2 tablespoons olive oil
• 2 small shallots, chopped
• 4 cups seasonal vegetables (I used carrots, peas, radishes)
• 2 cups hearty leafy greens (I used rainbow swiss chard but kale works nicely too)
• 6 cups vegetable broth
• 1 apple core* (optional)
• 1 parmesan rind* (optional)
• a few stems of fresh parsley* (or whatever herbs you have)
• 16 ounces (2 cups) ricotta
• 1 egg
• 1/2 cup Parmesan grated)
• 1 teaspoon salt
• freshly ground pepper
• 1 tablespoon fresh herbs, chopped (I used thyme, basil and parsley)
• 1/2 cup white whole wheat flour