Lattice Crusted Minestrone Pot Pies

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 medium leeks, white and light green parts only, halved lengthwise and thickly sliced
• 3 celery ribs, halved lengthwise and sliced crosswise 1/4 inch thick
• 2 carrots, halved lengthwise and sliced crosswise 1/4 inch thick
• 4 garlic cloves, minced
• One 2-pound butternut squash—peeled, seeded and cut into 1-inch chunks
• 1 bunch Tuscan kale, stems discarded and leaves coarsely chopped
• One 24-ounce can diced tomatoes
• One 19-ounce can cannellini beans
• 5 1/2 cups low-sodium chicken broth
• 2 teaspoons chopped rosemary
• 1 bay leaf
• 1 Parmigiano-Reggiano rind (optional)
• Kosher salt and freshly ground pepper
• 3 3/4 cups all-purpose flour
• 1 tablespoon coarsely chopped rosemary
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 3 sticks (12 ounces) cold unsalted butter, cut into small cubes
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 to 3/4 cup ice water
• Egg wash made with 1 egg yolk mixed with 1 tablespoon heavy cream

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