Rating: 4.5 stars
2 Ratings
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  • 5 star values: 1
Sara Quessenberry
Recipe by Real Simple December 2008

Gallery

Marcus Nilsson

Recipe Summary

prep:
25 mins
additional:
10 mins
total:
35 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

730 calories; calories from fat 32%; protein 22g; carbohydrates 106g; sugars 12g; fiber 14g; fat 26g; saturated fat 7g; sodium 1890mg; cholesterol 9mg.
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