What kind of beans are used in this minestrone pot pie?

The minestrone base includes 1 14-ounce can of cannellini beans, which are drained and rinsed before being added to the simmering vegetable broth.

How are the biscuits flavored for the topping?

The homemade biscuits are flavored with 1 teaspoon of dried rosemary, chopped and mixed into the white whole wheat flour, along with baking powder and salt.

What liquid ingredients are used to make the vegan biscuits?

The biscuit dough combines 3/4 cup of unsweetened non-dairy milk of choice with 1 teaspoon of apple cider vinegar, plus 1 tablespoon of olive oil, mixed into the dry ingredients.

What is the process for shaping and cutting the biscuit dough?

The sticky biscuit dough is flattened by hand onto parchment paper to about 1/4-inch thick, then 7-8 biscuits are cut out using a mason jar or drinking glass.

What is the baking method for the Minestrone Pot Pie?

The pot pie is baked at 425 degreesF for 8 minutes, then brushed with olive oil again and baked for an additional 2-3 minutes until the biscuits are a light golden brown.

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Minestrone Pot Pie With Biscuit Topping
[Vegan]

LM By: Liz Martone

Author Bio

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based... Read More

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A bubbling minestrone pot pie in a dutch oven, topped with several golden brown, fluffy rosemary biscuits, ready to be served.

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Minestrone Pot Pie With Biscuit Topping [Vegan]

4-6

Dairy Free

This recipe may not look like the traditional pot pie, but it has all of the makings of one. A golden brown encasing of bread and a deliciously savory and chunky filling. Specifically, this pot pie has a minestrone soup filling – broth, diced tomatoes, beans, onions, veggies – and... Read More

Ingredients You Need for Minestrone Pot Pie With Biscuit Topping [Vegan]

For the Minestrone:

4 cups vegetable broth (low-sodium if needed)
1 14-ounce can diced tomatoes
1 14-ounce can cannellini beans, drained and rinsed
1 tablespoon olive oil
1 small yellow onion, diced
1 medium carrot, diced
4 celery stalks, diced
1 medium zucchini, diced
2 garlic cloves
2 cups chopped kale leaves
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste

For the Biscuits:

2 cups white whole wheat flour
4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried rosemary, chopped
1/4 cup coconut oil, solid
3/4 cup unsweetened non-dairy milk of choice
1 teaspoon apple cider vinegar
1 tablespoon of olive oil

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How to Prepare Minestrone Pot Pie With Biscuit Topping [Vegan]

Preheat the oven to 425°F.
In a large dutch oven, sauté diced onion in olive oil until translucent. Add celery, carrots, and zucchini and sauté for 5-7 minutes. Once the vegetables are starting to cook, add the minced garlic and spices and cook for one additional minute. Add broth, a can of tomatoes, and cannelloni beans. Once all the ingredients are simmering, add the kale leaves. Stir ingredients and let it simmer for 10-15 minutes.
Now, make the biscuits. In a mixing bowl, combine 2 cups of whole wheat flour, baking powder, rosemary, and salt. Add coconut oil to the flour mixture and use your fingers to combine into a sandy texture. In a separate measuring cup, whisk apple cider vinegar into 3/4 cup of unsweetened milk of choice. Then, slowly pour the milk into the flour, along with 1 tablespoon of olive oil, and stir until just combined. The dough will be very sticky and thick.
Place biscuit dough onto a large piece of parchment paper. Use your hands to flatten into a square about 1/4-inch thick. Use a mason jar or drinking glass to cut out 7-8 biscuits.
Now, assemble the pot pie. Top the soup with the biscuits. Using a pastry brush, top biscuits with a light amount of olive oil.Bake the minestrone pot pie for 8 minutes. Take the dish out of the oven, brush the biscuits one more time with olive oil, and then continue baking for 2-3 more minutes. The biscuits will be a light golden brown when done. Serve.