Kale & White Bean Potpie with Chive Biscuits

eatingwell.com

CAMOM

2 tablespoons extra-virgin olive oil plus 2 teaspoons, divided

1 cup chopped onion

½ cup chopped carrot

½ cup chopped celery

3 cloves garlic, minced

2 teaspoons chopped fresh thyme or ¾ teaspoon dried

1 teaspoon chopped fresh rosemary or ¼ teaspoon dried

8 cups chopped kale (1 small-to-medium bunch)

¼ cup white whole-wheat flour

3 cups low-sodium vegetable broth or no-chicken broth

1 15-ounce can white beans, rinsed

½ teaspoon kosher salt

½ teaspoon ground pepper

1 cup white whole-wheat flour (see Tip)

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

¼ teaspoon ground pepper

3 tablespoons cold butter, cut into small pieces

3 tablespoons minced fresh chives

½ cup cold buttermilk

Directions at eatingwell.com

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