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Ingredients

SOUP

1. 2tablespoons extra-virgin olive oil
2. 3medium leeks, white and light green parts only, halved lengthwise and thickly sliced
3. 3celery ribs, halved lengthwise and sliced crosswise 1/4 inch thick
4. 2carrots, halved lengthwise and sliced crosswise 1/4 inch thick
5. 4garlic cloves, minced
6. One 2-pound butternut squash—peeled, seeded and cut into 1-inch chunks
7. 1bunch Tuscan kale, stems discarded and leaves coarsely chopped
8. One 24-ounce can diced tomatoes
9. One 19-ounce can cannellini beans
10. 5 1/2cups low-sodium chicken broth
11. 2teaspoons chopped rosemary
12. 1bay leaf
13. 1Parmigiano-Reggiano rind (optional)
14. Kosher salt and freshly ground pepper

PASTRY

1. 3 3/4cups all-purpose flour
2. 1 tablespoon coarsely chopped rosemary
3. 1 1/2teaspoons salt
4. 1 1/2teaspoons sugar
5. 3sticks (12 ounces) cold unsalted butter, cut into small cubes
6. 1/2cup freshly grated Parmigiano-Reggiano cheese
7. 1/2 to 3/4 cup ice water
8. Egg wash made with 1 egg yolk mixed with 1 tablespoon heavy cream

Description

Food & Wine