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Minestrone and Parmesan Biscuit Potpie

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by: Dee






Fall into a bowl of cozy! Adapted from Martha Stewart Living




ingredients

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serves: 8

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
VIEW DETAILED NUTRITION

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preparation

f1517376e1643b5e2ec8f86f128a9242fe8efc38.jpg 1.  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.

2.  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).

3.  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.

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