Squash and Bean Soup With Parmesan Biscuits

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Photo by  Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 730 calories
    • Calories 32% calories from fat
    • Fat 26 g
    • Cholesterol 9 mg
    • Sodium 1890 mg
    • Protein 22 g
    • Carbohydrate 106 g
    • Sugar 12 g
    • Fiber 14 g

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 1 onion, chopped
  3. Check 1 14.5-ounce can diced tomatoes
  4. Check 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
  5. Check 1tablespoon fresh thyme
  6. Check kosher salt and black pepper
  7. Check biscuit mix and ingredients to make 8 biscuits
  8. Check 1/4cup shredded Parmesan (1 ounce)
  9. Check 2 15-ounce cans cannellini beans, rinsed
  10. Check 1 bunch spinach, thick stems removed (4 cups)

Directions

  1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes.
  2. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
  3. Stir in the squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
  4. Reduce heat and simmer until the squash is tender, about 15 minutes.
  5. Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking.
  6. After the soup has simmered, stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes. Serve with the biscuits.