1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
1 tablespoon fresh thyme
Kosher salt and black pepper
2 15-ounce cans cannellini beans, rinsed
1 bunch spinach, thick stems removed (4 cups)
Biscuit mix and ingredients to make 8 biscuits
1/4 cup shredded Parmesan (1 ounce)
How to Make It
Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
Stir in the squash, thyme, 5 cups water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes.
Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking. Serve with the soup.
Tip: To make this satisfying soup even heartier, add 1/2 cup orzo or other small pasta at the same time you add the water.
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I made this soup a week ago and thought it was okay. With a few tweaks, this could be a great recipe. Personally, I would use a different white bean or mash 1 of the cans so it isn't as beany. I like the idea of adding pasta to make it more filling from another review. I also added garlic to mine to go with the parmesan biscuits and it was much better.
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