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Squash and Bean Soup With Parmesan Biscuits

Squash and White Bean Soup With Parmesan Biscuits
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2008

Nutritional Information

  • Per Serving
  • Calories 730Calories From Fat 32%
  • Fat 26g
  • Cholesterol 9mg
  • Carbohydrate 106g
  • Sodium 1890mg
  • Protein 22g
  • Fiber 14g
  • Sugar 12g
What does this mean? See Nutrition 101 .

Quick Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

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