Lattice-Crusted Minestrone Pot Pies

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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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