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.