Turkey Soup with Herbed Dumplings

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, chopped
2 parsnips, chopped
1/2 head celery, chopped
2 teaspoons salt
1/4 cup minced fresh herbs, such as thyme, rosemary, and basil (see Growing Green Flavor )
6 cups chicken, turkey, or veggie stock (see Making Stock )
1/2 bunch kale or collards, stemmed and chopped (about 2 cups)
2 cups roasted turkey, diced, or a turkey carcass
6 cups water
Asiago (optional)

2 cups flour (a mix of 1 cup whole wheat and 1 cup unbleached flour will work)
1 tablespoon baking powder
1/4 cup butter or olive oil
1/2 cup milk or stock
1/4 cup minced fresh herbs, such as basil, sage, oregano, or thyme (pick one or mix them)

Dumplings are satisfying, easy to make, and, in my version, they contain special touches.
Heat the olive oil in a stockpot and sauté the onion, garlic, carrots, parsnips, celery, salt, and herbs. After about 3 minutes, add the stock and bring it to a boil. After 2 minutes, turn the heat down to simmer, add the turkey bones (if using), and cover the pot. Allow to simmer for about 30 minutes.
While the soup simmers, make the dumpling dough.Combine the flour and baking powder, then cut in the butter.
Stir in the milk or stock and the herbs and mix until fully incorporated. The mixture will be doughy. Set the dough aside until the soup is ready.
When the liquid has reduced, add the 6 cups of water. If you used turkey bones, remove them and be sure to return any meat to the pot. If you’re using roasted turkey, add it now, along with the kale or collards.
Drop the dumplings by the tablespoonful into the soup. Cover the pot and let the soup simmer. After 15 minutes, remove the lid and check the dumplings—they should be floating. Serve with grated Asiago, if desired.