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Squash and White Bean Soup with Parmesan Biscuits

Squash and White Bean Soup with Parmesan Biscuits
Photo by Marcus Nilsson

Ingredients

  • 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
  • 1 bunch spinach, thick stems removed (4 cups)
  • 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
  • 1 tablespoon olive oil
  • Biscuit mix and ingredients to make 8 biscuits
  • 2 15-ounce cans cannellini beans, rinsed
  • 1 14.5-ounce can diced tomatoes
  • + 13 more ingredients
    • 1 onion, chopped
    • 1 tablespoon olive oil
    • Biscuit mix and ingredients to make 8 biscuits
    • 2 15-ounce cans cannellini beans, rinsed
    • 1 14.5-ounce can diced tomatoes
    • 1 onion, chopped
    • 1 tablespoon fresh thyme
    • Kosher salt and black pepper
    • 1 tablespoon fresh thyme
    • Kosher salt and black pepper
    • 1 bunch spinach, thick stems removed (4 cups)
    • ¼ cup shredded Parmesan (1 ounce)
    • ¼ cup shredded Parmesan (1 ounce)

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 bri...

View full recipe at My Recipes

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