Vegetable pot pie is hearty and healthy. Great for those cold winter nights when you need a warm up.
3 tablespoons butter, divided use
1/2 cup onion, diced
1/2 cup chopped celery
1/2 cup carrot, diced
1 small zucchini squash, diced
3 cloves garlic, minced
1 teaspoon dried parsley
2 teaspoons dried basil
1 teaspoon oregano
1/2 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
14 ounces diced tomatoes, 1 can
2 cups vegetable stock
1 cup boiling water
8 ounces green beans, 1 can
8 ounces red kidney beans, 1 can
2-3 handfuls kale, spinach, or thinly sliced cabbage
2 sheets phyllo dough, thawed on counter
1/4 cup parmesan cheese
Place the phyllo dough on the counter to defrost while cooking.
In a heavy saucepan with a lid, melt 2 tablespoons of the butter over medium heat and sauté the onion, celery and carrots for 4-5 minutes. Add the zucchini and garlic and continue to cook for 1 minute. Add all of the dried herbs, salt and pepper. Cook for 1-2 minutes, or until the spices smell fragrant.
Add the tomatoes, stock, water, green beans and kidney beans. Bring to a simmer. Simmer for 30-40 minutes.
Preheat the oven to 400°F.
Stir the dark greens or cabbage in to the soup and cook for 2 minutes, or until slightly wilted. Ladle the soup into 2 oven-safe dishes. Top each dish with a crumbled piece of phyllo dough. Dot the surface of the phyllo dough with the remaining tablespoon of butter. Sprinkle half of the cheese on each bowl, too.
Bake for 15-20 minutes, until phyllo is crispy and golden brown. Serve hot.