Lattice-Crusted Minestrone Pot Pies
This hearty dish is based on ribollita, the thick Tuscan soup made with leftover minestrone and chunks of bread. Here, a buttery, cheesy pastry lattice is baked on top of the soup. Instead of weaving the strips of dough to make the lattice, you can arrange them in a crisscross pattern; easier still, roll the dough into rounds, cut a few steam vents in the pastry and drape it over the bowls before baking.
NOTE: F&W photographed the Lattice-Crusted Minestrone Pot Pie in an Alyssa Ettinger Design bowl that is not oven-safe. Do not bake in this porcelain at home.