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Yield: 1 (9×13) dish, serves 4-6
Minestrone Pot Pie with Whole Wheat Parmesan Biscuits
Ingredients
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
Instructions
  1. 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.
  2. 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.
  3. 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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