Marcus Nilsson
Hands-On Time
25 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 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.

Step 2

Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.

Step 3

Stir in the squash, thyme, 5 cups water, 1 ½ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.

Step 4

Reduce heat and simmer until the squash is tender, about 15 minutes.

Step 5

Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking.

Step 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.

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