Vegetable pot pie is hearty and healthy. Great for those cold winter nights when you need a warm up.
If this isn’t soup weather, then I don’t know much about the weather. I’ve been curling up with bowl after bowl of comforting soup lately. My favorite soups are usually vegetarian with a side of warm bread dripping with butter. I love a crispy pretzel roll on the side of my soup, or even a toasted baguette rubbed with lots of garlic and parsley. I’ve been looking for a different way to ‘beef up’ my vegetarian soups without the standard bread on the side. I love pot pies because they’re rich and hearty, and the bread is right there in the pie.
I took my favorite vegetarian soup, Minestrone, and topped it with a crispy, cheesy crust. The soup is packed with vegetables and healthy kidney beans. I served up a huge portion to my husband, but he couldn’t finish the bowl because it’s so hearty. When a soup fills you up but remains meatless, I’m happy.
To make a pot of soup for two, you will need to seek out the small cans of vegetables and beans in the canned goods aisle. Most of the common canned vegetables and beans come in a small portion eight ounce can. If you can’t find the small cans, just use the large 14 ounces cans, but double the liquid in the recipe and use two cans of tomatoes. Freeze half of the soup for a later meal.
Instead of making our own dough for pot pie, we’re going to use phyllo dough. I always have light, crisp phyllo dough in my freezer for making a meal slightly more special. Let it thaw on the counter while you make the soup. You only need a few sheets for this recipe; return the rest to the freezer for another use. One more phyllo dough tip: keep the stack of dough covered while you work with one sheet at time, the dough easily dries out when exposed to air.
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Vegetable Pot Pie Recipe
Ingredients
- 3 tablespoons Butter divided use
- 1/2 cup Onion diced
- 1/2 cup 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
Instructions
- 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.