Minestrone and Parmesan Biscuit Potpie

View all Recipes Edit this Recipe

Minestrone and Parmesan Biscuit Potpie
1 of 1 photo

Minestrone and Parmesan Biscuit Potpie

Added by: on Oct 11th, 2011
Fall into a bowl of cozy! Adapted from Martha Stewart Living
Prep Time:
15 min
Cook Time:
50 min
Ready In:
65 min



Original Recipe Yield: 8 servings


  • 3 tbsp extra-virgin olive oil
  • 3 leeks, white and pale green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
  • 4 cloves garlic minced
  • 1 pound butternut squash, peeled and cut into 1/2-inc cubes (4 cups)
  • 1 large zucchini, peeled and chopped in to bite size pieces
  • 1 can (19 oz) garbanzo beans
  • 1 can (24 oz) can crushed tomatoes
  • 1 bunch Tuscan kale, chopped
  • 3 cups chicken stock or water for vegetarian
  • 1 sprig rosemary
  • 1/4 cup finely grated Parmesan cheese (1/2 oz) plus 1 Parmesan cheese rind (about 3 inches)
  • Coarse salt and freshly ground pepper
  • For the Topping:
  • 2 tsp baking powder
  • Coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup finely grated Parmesan cheese (2 oz)
  • 1 1/2 cups heavy cream, plus more for brushing
Nutrition Facts
Minestrone and Parmesan Biscuit Potpie

Servings Per Recipe: 8

Amount Per Serving

Calories: 633

  • Total Fat: 33.5 g
  •     Saturated Fat: 15.7 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 72.9 mg
  • Sodium: 440.3 mg
  • Total Carbs: 65.7 g
  •     Dietary Fiber: 15.6 g
  •     Sugars: 16.1 g
  • Protein: 23.2 g
The following items or measurements are not included:
  • Coarse salt and freshly ground pepper
  • Coarse salt

how is this calculated?

Get NI Widget Code



Make the filling; Heat oil in a large Dutch oven over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash, zucchini, beans, tomatoes with juice, kale, stock, rosemary, and Parmesan rind. Bring to a gentle simmer. Cook, covered, until vegetables are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.


Preheat oven to 375 degrees. Make the topping: Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in butter using a pastry cutter or your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).


Transfer filling to an 11 x 13 inch (10 cup) baking dish. Top with dough balls, and brush with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.


0 of 0 videos

Similar Recipe(s):

Biscuit Pudding

Biscuit Pudding

Submitted by: The Smoky Kitchen
Added on: Mar 4th, 2015
Biscuit pudding is the yummiest and easiest pudding. It is so simple to prepare, the ingredients needed are easily available. This dessert can also be prepared a day ahead and make it a perfect choice for parties and get together. In this recipe Britannia Marie biscuit is used but you can use any biscuit of choice. This chocolate biscuit pudding is simpler version of Italian Tiramisu though it ..
biscuit ice cream cake

biscuit ice cream cake

Submitted by: Lilia
Added on: Jun 5th, 2013
Simple cocoa cake ice cream very easy to make.
Chicken Parmesan

Chicken Parmesan

Submitted by: Meatman
Added on: Aug 1st, 2012
A traditional Chicken parmesan Dish Served with of my favorites!
© . All Rights Reserved