Squash and Bean Soup With Parmesan Biscuits

Squash and White Bean Soup With Parmesan Biscuits
 Marcus Nilsson
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Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

1
tablespoon
olive oil
1
onion, chopped
1
14.5-ounce can diced tomatoes
1
small butternut squash, peeled and cut into 1/2-inch pieces (4 cups)
1
tablespoon
fresh thyme
kosher salt and black pepper
biscuit mix and ingredients to make 8 biscuits
1/4
cup
shredded Parmesan (1 ounce)
2
15-ounce cans cannellini beans, rinsed
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.
Sara Quessenberry
November 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 32%
  • Fat 26 g
  • Cholesterol 9 mg
  • Carbohydrate 106 g
  • Sodium 1890 mg
  • Protein 22 g
  • Fiber 14 g
  • Sugar 12 g
What does this mean? See Nutrition 101.

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