Minestrone and Parmesan Biscuit Potpie
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
For the Filling
- 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
For the Topping
- 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
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.