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Minestrone Pot Pie with Whole Wheat Parmesan Biscuits

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minestrone pot pie

  • 2 slices thick-cut bacon, chopped
  • 1/2 sweet onion, chopped
  • 1 cleaned and trimmed leek, thinly sliced
  • 1/2 cup coarsely chopped baby bella mushrooms
  • 4 garlic cloves, minced
  • 1 1/2 cups cubed butternut squash
  • 3 cups raw spinach leaves
  • 3 cups torn kale leaves
  • 1 (15 oz) can, cannellini beans, drained and rinsed
  • 1 (15 oz) can, peeled whole tomatoes
  • 3 cups low-sodium chicken stock
  • 1/4 cup parmesan cheese + 1 parmesan cheese rind

whole wheat parm biscuits

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 cup freshly grated parmesan cheese
  • 1 stick, 1/2 cup cold butter, cut into cubes
  • 1 1/2 cups heavy cream + 2 tablespoons, and more for brushing


  • Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Add onions and leeks to the pan with a sprinkle of salt, cooking for 5 minutes. Add in mushrooms and cook for 2-3 minutes more. Stir in garlic and cook for 30 seconds. Add spinach, kale, squash, tomatoes, beans, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook f0r 20 minutes, covered. While soup is cooking, make biscuits below and preheat oven to 375 degrees F.
  • After 20 minutes, stir parmesan and bacon into soup and transfer to the baking dish. Top with biscuits, then brush each biscuit with cream. Bake for 50-55 minutes. Let cool for 10 minutes before serving.
  • To make biscuits: In a large bowl, combine flour, baking powder and salt. Add butter cubes, and using your fingers, a fork or a pastry blender, mix until coarse little crumbles remain. Make a well in the middle of the flour, then add cream and cheese. Stir until a sticky dough forms, then make 8 small rounds of dough.


[slightly adapted from martha]

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