Best Minestrone And Parmesan Biscuit Potpie Recipes

Minestrone Soup with Pasta, Beans and Vegetables image

Provided by Robin Miller : Food Network

Categories main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 15

3 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
1 (15-ounce) can white (cannellini or navy) beans, drained
2 carrots, peeled and chopped
1 celery stalk, chopped
1 cup onion, chopped
1 teaspoon dried thyme
1/2 teaspoon dried sage
2 bay leaves
Salt and ground black pepper
2 cups cooked ditalini pasta
1 medium zucchini, chopped
2 cups coarsely chopped fresh or frozen spinach, defrosted
4 tablespoons grated Parmesan or Romano cheese
Basil sprigs, garnish, optional

Steps:

In a slow cooker, combine broth, tomatoes, beans, carrots, celery, onion, thyme, sage, bay leaves, and 1/2 teaspoon each salt and black pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Thirty minutes before the soup is done cooking, add ditalini, zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and sprinkle parmesan cheese over top. Garnish with basil, if desired.

Minestrone and Parmesan Biscuit Potpie image

Provided by Martha Stewart

Time 1h45m

Yield Makes one 11-by-13-inch potpie

Number Of Ingredients 17

3 tablespoons extra-virgin olive oil
3 leeks, white and pale-green parts only, quartered lengthwise, thinly sliced crosswise, and rinsed well
4 garlic cloves, minced
1 pound butternut squash, peeled and cut into 1/2-inch cubes (4 cups)
1 can (19 ounces) cannellini beans, drained
1 can (15 ounces) peeled whole tomatoes
1 bunch Tuscan kale, chopped
3 cups chicken stock or water
1 rosemary sprig
1/4 cup finely grated Parmesan cheese (1/2 ounce), plus 1 Parmesan cheese rind (about 3 inches)
Coarse salt and freshly ground pepper
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup finely grated Parmesan cheese (2 ounces)
1 1/2 cups heavy cream, plus more for brushing

Steps:

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, 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 rub in with 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-by-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.