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 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 the chopped bacon. Cook until crispy and the fat is rendered, then remove with a slotted spoon and drain on paper towels. Add the onion and leek to the pan with a pinch of salt and cook about 5 minutes. Add the mushrooms and cook 2–3 more minutes. Stir in the garlic and cook 30 seconds. Add the spinach, kale, squash, tomatoes, beans, stock, and parmesan rind. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. While the soup simmers, make the biscuits and preheat the oven to 375°F.
• After 20 minutes, stir the parmesan and cooked bacon into the soup, then transfer the mixture to a baking dish. Top with the biscuits and brush each biscuit with a little cream. Bake for 50–55 minutes. Let rest 10 minutes before serving.
• To make the biscuits: In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and cut or rub them in with your fingers, a fork, or a pastry blender until the mixture resembles coarse crumbs. Make a well in the center, add the cream and parmesan, and stir until a sticky dough forms. Shape into 8 small rounds.