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1
Heat the olive oil in a large saucepan.
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2
Add the leeks, celery, carrots and garlic and cook over moderate heat until the vegetables are golden and tender, about 12 minutes.
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3
Stir in the squash, kale, tomatoes, beans, chicken broth and rosemary and bring to a boil.
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4
Add the bay leaf and cheese rind and season with salt and pepper.
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5
Cover and simmer the soup gently until the squash is tender, about 25 minutes.
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6
Let cool completely.
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7
Remove the cheese rind.
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8
In a food processor, pulse the flour with the rosemary, salt and sugar.
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9
Add the butter and cheese and process until the mixture resembles coarse meal.
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10
With the machine on, gradually add the ice water and process just until the dough comes together.
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11
Divide the pastry into 8 pieces, flatten into disks and wrap in plastic.
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12
Refrigerate for at least 1 hour.
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13
On a floured work surface, roll out 1 piece of pastry to a 7-inch round (or 1 inch larger than your bowls).
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14
Using a pizza cutter, cut the pastry into 1/2-inch strips.
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15
Weave the strips into a lattice; refrigerate until firm.
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16
Repeat with the remaining pastry disks.
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17
Preheat the oven to 400.
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18
Ladle the soup into 8 heatproof 2-cup bowls and set them on a large baking sheet.
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19
Brush the outer rims of the bowls with the egg wash and top each bowl with a pastry lattice.
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20
When the pastry softens slightly, fold the overhang over the rims and press to help the pastry adhere.
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21
Lightly brush the lattice tops with egg wash. Bake the pot pies for 15 minutes.
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22
Reduce the oven temperature to 350 and bake for about 50 minutes longer, until the pastry is golden brown and the soup is bubbling.
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23
Serve hot.
