Squash and White Bean Soup with Parmesan Biscuits

Name: Squash and White Bean Soup with Parmesan Biscuits
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 Biscuit mix and ingredients to make biscuits; 1 small butternut squash, peeled and cut into 1/2-inch pieces (4 cups); 850 grams cannellini beans, rinsed; 411 grams diced tomatoes; 1 Tbsp fresh thyme; 4 servings Kosher salt and black pepper; 1 Tbsp olive oil; 1 onion, chopped; 28 grams 1/4 cup shredded Parmesan; 946 milliliters bunch spinach, thick stems removed

Squash and White Bean Soup with Parmesan Biscuits might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 23g of protein, 7g of fat, and a total of 447 calories. Head to the store and pick up canned tomatoes, spinach, cannellini beans, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Heat the oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the onion and cook, stirring often, until soft, 5 to 6 minutes.

Ingredients you will need

Onion

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 bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2 to 3 minutes. Meanwhile, prepare the biscuits according to the package directions, sprinkling with the Parmesan before baking.

Ingredients you will need

Biscuits