Vegetable Pot Pie Recipe - Food Fanatic
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Vegetable Pot Pie Recipe

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    2 Servings

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

Directions

  1. Place the phyllo dough on the counter to defrost while cooking.
  2. 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.
  3. Add the tomatoes, stock, water, green beans and kidney beans.  Bring to a simmer.  Simmer for 30-40 minutes.
  4. Preheat the oven to 400°F. 
  5. 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.
  6. Bake for 15-20 minutes, until phyllo is crispy and golden brown.  Serve hot.
Vegetable pot pie photo