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Friday, April 5, 2013

Minestrone & Parmesan Biscuit Bake

This was a recipe found in the beautiful pages of Martha Stewart Living (you can see it here)  I always save the magazines I really like and pull them out according to season, this one was from 2 years ago.  I happened upon this article on potpies and saw this minestrone. It looked amaze and pretty healthy.  The biscuits are the only thing that needed tweaking health-wise, but really a fabulous recipe. 

Basically, it is a simple minestrone soup that is finished in the oven with some biscuits that bake on top.  Time wise, it does take a bit of time.. making the soup.. then the baking.  BUT it is well worth it.  And you could easily make the soup one day and bake it the next, amaze for a dinner party or gathering.  The 1st time I made it, it was for girls movie night in.  I am pretty sure everyone took seconds, as I was very disappointed in the amount left-over! Hardly none!  This time, I doubled the biscuits and added more veggies.  Spread out in the largest baking dish I had, so that there would be plenty o' biscuits.  This is not necessary, unless you are a biscuit hoarder like me... I had enough for 6 extra biscuits that I baked at the same time on a baking sheet.  And they were perfect for breakfast with jam! 

Minestrone Parmesan Biscuit Bake

3 T. olive oil
3 leeks, white and pale green parts only, cut in half lengthwise and thinly sliced. (rinse well by emersion) 
4 garlic cloves minced
1 lb. butternut squash, peeled and cut into 1/2"  cubes (4 cups)
1can Cannellini beans, rinsed & drained 
1 jar whole, peeled Tomatoes 
1 bunch of Tuscan Kale, chopped
3 cups of Chicken stock
1 rosemary sprig
1/4 c. finely grated parmesan
1 parmesan cheese rind (about 3")
Sea Salt + Pepper

In a large pot or dutch oven, heat oil over med heat.  Cook leeks and garlic until tender, about 5 min.  Add squash, beans, tomatoes with juice, kale, stock, rosemary and parmesan rind. 
Bring to a gentle simmer. 
Cook, covered until veggies are tender.. about 20 minutes. 
Stir in grated parmesan cheese, season with salt and pepper to taste. Let cool.

Preheat oven to 375º  Meanwhile make topping.

To make Parmesan Biscuits…
2 cups whole wheat white (non-gmo) flour
2 t. baking powder (aluminum-free)
1 t. coarse sea salt
1 stick of cold unsalted butter, cut into small pieces
1 c. finely grated Parmesan cheese
1.5 c. heavy cream or buttermilk

In medium bowl…. Whisk together flour, baking powder and salt.
Cut in butter using a pastry cutter or just use your fingers (like me!) till small clumps form (pea-size).  Stir in cheese.  Add cream and stir with a fork until a sticky dough forms.  
Divide into 8 balls (about 1/2 cup each)

Pour soup into an 11x13 baking dish.  Top with dough balls and brush with cream.  
Bake until topping is golden and filling is bubbly. (about 55 min.)  If biscuits darken too quickly.. tent with foil. 

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