Making this tomorrow! It sounds so yummy.
Squash and white bean soup
1 tblspn olive oil
1 onion chopped
1 14.5oz can diced tomatoes
1 small butternut squash, peeled and cut into 1/2in pieces (4 cups)
5 cups water
1 tblspn fresh thyme
kosher salt and black pepper
2 15oz cans cannellini beans, rinsed
1 bunch spinach, thick stems removed (4 cups)
Heat oil in a dutch oven over medium high heat. Add the onion and cook, stirring often, until soft, 5-6min. Add the tomatoes and their juices and cook, stirring occasionally, for 3min.
Stir in the squash, thyme, 5 cups water, 1 1/2 tsp salt and 1/4 tsp pepper and bring to a boil. Reduce heat and summer until the squash is tender, about 15 mins. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 min.
The recipe suggests serving with Parmesan biscuits. Prepare biscuits according to package directions, sprinkling with Parm before baking. Serve with soup.
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