MINESTRONE AND PARMESAN BISCUIT POTPIE
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Yield Makes one 11-by-13-inch potpie
Number Of Ingredients 17
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.
MINESTRONE WITH CRISP PARMESAN CRUMBS
Provided by Tyler Florence
Categories appetizer
Time 3h40m
Yield 20 to 30 small servings
Number Of Ingredients 16
Steps:
- Soak the beans: Put the beans in a large pot and cover them with water by 2 inches. Bring to a boil and cook the beans for 2 minutes. Remove from heat, cover, and let sit for 1 hour. (Or cover the beans with cold water and let them soak overnight.)
- Start the soup: In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves. Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon. Remove the bay leaves and discard before serving.
- Toast the bread crumbs: Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet. Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well. Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.
- To serve, ladle the soup into small glasses, cups or mugs. Drizzle on a little olive oil, top with the crispy crumbs, and serve.
CRISPY PARMESAN BISCUITS
Provided by Giada De Laurentiis
Categories side-dish
Time 32m
Yield 12 biscuits
Number Of Ingredients 15
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
- Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
- Lemon Butter
- In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
- Yield: 1/2 cup
- Prep Time: 1 minute
MINESTRONE AND PARMESAN BISCUIT POTPIE
The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Yield Makes one 11-by-13-inch potpie
Number Of Ingredients 17
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.
MINESTRONE WITH GARLIC AND PARMESAN CROUTONS
Steps:
- In a large saucepan heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté onion, carrot, and potato with salt to taste until vegetables are lightly browned. Add tomatoes and their liquid, broth, and pasta and simmer, stirring to break up tomatoes, 10 minutes, or until pasta and vegetables are tender.
- In a skillet sauté garlic in remaining tablespoon oil over moderately high heat until golden and discard with a slotted spoon. In garlic-flavored oil fry bread, seasoned with salt, over moderate heat, stirring occasionally, until golden on all sides. Remove skillet from heat and add parsley and Parmesan, tossing croutons to coat well.
- Add zucchini and half the croutons to tomato mixture and simmer, stirring occasionally, 5 minutes, or until zucchini is almost tender and croutons are dissolved. Stir in romaine and cook 1 minutes.
- Serve soup sprinkled with remaining croutons.
HEARTY MINESTRONE WITH PARMESAN RIND
Parmesan cheese rind adds incredible flavour to minestrone. Can garnish soup with pesto and/or parmesan cheese crisps
Provided by Abby Girl
Categories Beans
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Crostini: In bowl, toss together bread, oil and pepper; spread on rimmed baking sheet. Bake in 400 oven, tossing once until golden and crisp, 6 - 8 minutes. (Can make ahead).
- Cook pasta before adding to soup.
- Soup: Saute onion, celery, carrots, garlic, bay leaves, salt and pepper for about 5 - 8 minutes or until cooked. Scrape into slow cooker.
- Stir in tomato paste, ham hock, parmesan rind, potato, red and white beans and water. Cover and cook on low for 6 - 8 hours or until ham can be pulled off bone easily. Discard bay leaves and Paremesan rind.
- Increase heat to high. Stir in red pepper and zucchini; cook, covered for 20 minutes.
- Stir in cooked pasta.
Nutrition Facts : Calories 268.9, Fat 7.7, SaturatedFat 1.1, Sodium 583.4, Carbohydrate 43.8, Fiber 7.5, Sugar 6.8, Protein 9.2
PARMESAN BISCUITS
Make and share this Parmesan Biscuits recipe from Food.com.
Provided by Gardening Girl
Categories Breads
Time 40m
Yield 30 Bisquits, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350F.
- Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
- Stir in the parmesan, seasoning and cayenne pepper.
- Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
- Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
- Lift off the top piece of Saran and cut into 2in biscuits.
- Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total.
- Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight container.
Nutrition Facts : Calories 125.2, Fat 9.4, SaturatedFat 5.9, Cholesterol 24.9, Sodium 110.5, Carbohydrate 8.2, Fiber 0.3, Sugar 0.1, Protein 2.1
MINESTRONE WITH BORLOTTI BEANS AND PARMESAN GARLIC TOASTS
Steps:
- In a 4-quart heavy saucepan cook onion in oil over moderate heat, stirring occasionally, until pale golden. Add carrots and cauliflower and cook, stirring occasionally, 3 minutes. Add zucchini and cook, stirring occasionally, 3 minutes. Stir in beans, broth, and water and simmer until vegetables are just tender, about 30 minutes. Stir in tomatoes with juice and simmer, stirring occasionally, until soup is thickened, about 30 minutes. Season soup with salt and pepper.
- Make toasts:
- Preheat oven to 375°F.
- On a baking sheet toast bread lightly in middle of oven. While bread is hot rub top of each toast with garlic and sprinkle with Parmesan. Bake toasts until Parmesan is melted, about 5 minutes.
- Serve minestrone with toasts.
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MINESTRONE POT PIE WITH WHOLE WHEAT PARMESAN BISCUITS.
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Cuisine AmericanCategory SoupServings 4-6Estimated Reading Time 3 mins
- Heat a large pot over medium heat and add chopped bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Add onions and leeks to the pan with a sprinkle of salt, cooking for 5 minutes. Add in mushrooms and cook for 2-3 minutes more. Stir in garlic and cook for 30 seconds. Add spinach, kale, squash, tomatoes, beans, stock and parmesan rind. Bring to a boil then reduce to a simmer and cook f0r 20 minutes, covered. While soup is cooking, make biscuits below and preheat oven to 375 degrees F.
- After 20 minutes, stir parmesan and bacon into soup and transfer to the baking dish. Top with biscuits, then brush each biscuit with cream. Bake for 50-55 minutes. Let cool for 10 minutes before serving.
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