Minestrone Pot-Pie with Kale

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is often less expensive and still provides nutrients.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomato puree

Fresh tomatoes can be healthier but may be more costly.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: biscuits

Phyllo dough is lighter, while biscuits are more affordable.

cannellini beans

🥗Healthier: chickpeas

💰Cheaper: navy beans

Chickpeas are a great protein source and often cheaper.

Finely cut leeks and four cloves of garlic.

Heat olive oil in a Dutch oven and sauté leeks and garlic for about 5 minutes.

Add yellow squash to the pot and sauté.

Pour in canned tomatoes and cannellini beans.

Add Parmesan rind and rosemary to the mixture.

Pour in vegetable stock or low-fat chicken stock and let it cook until the vegetables are tender, about 20 minutes.

Prepare the biscuit topping by mixing 2 cups of flour, 1 teaspoon of salt, 2 teaspoons of baking powder, and 2 teaspoons of baking soda in a bowl.

Add one stick of butter to the dry ingredients and mix until it resembles coarse meal.

Stir in 1 cup of Parmesan cheese into the mixture.

Form the dough into a rectangle and cut it into eight equal pieces.

Place the biscuit pieces on top of the cooled minestrone soup in the casserole dish.

Bake in a preheated oven at 375°F for about 55 minutes until the top is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens