Tomato-Basil Soup with Ricotta Dumplings

So, here we are at day 2 of "Meatless March" and I'm breaking out a new soup recipe that I found in my Pampered Chef Cooking For Two or More cookbook.  We've made our fair share of homemade tomato soups in the past, some good, some not so good, but this one sounded different.  The ricotta dumplings are what really drew me to the recipe, possibly because of the container of ricotta in the fridge that I had to use up, I don't know.  However, this recipe was great!  Paired with some homemade bread (Joel's new specialty!) this was a wonderfully quick and healthy meal.

For the Soup:
1 teaspoon Olive Oil
1 Garlic Clove, pressed
1 can (15 ounces) Crushed Tomatoes, undrained
1 1/2 Vegetable Broth
1/4 cup Fresh Basil

Combine the oil and garlic in a saucepan.  Cook and stir over medium heat for 1-2 minutes, or until the garlic begins to turn light golden brown.  Immediately add the tomatoes, broth, and basil.  Bring to a boil.  Reduce heat and simmer 5-7 minutes, stirring occasionally.

For the Dumplings:
1/4 cup Ricotta Cheese
2 tablespoons Parmesan Cheese, grated
1 Egg White, lightly beaten
1/2 teaspoon Salt
1/4 teaspoon Coarsely Ground Black Pepper
1/3 cup Flour
Thinly Sliced Basil

Combine the ricotta, Parmesan, egg white, salt, and pepper in a small bowl and mix well.  Add the flour and stir until just combined.  Using a spoon or small scoop, scoop the dumpling mixture into the simmering soup.  Cook until the dumplings float to the surface, about 2 minutes.  Remove from the heat, ladle the soup into bowls, and sprinkle with thinly sliced basil.