1 small butternut squash peeled cut into 1/2-inch pieces (4 cups)
30 ounce .5 can cannellini beans rinsed canned
14.5 ounce canned tomatoes diced canned
1 tablespoon thyme leaves fresh
4 servings kosher salt and pepper black
1 tablespoon olive oil
1 onion chopped
1 ounce parmesan shredded
4 cups pkt spinach thick
Equipment
dutch oven
Directions
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.
