Photo: Marcus Nilsson
Prep Time
25 Mins
Other Time
10 Mins
Makes 4 servings

How to Make It

Heat the oil in a Dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5 to 6 minutes. 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. Serve with the soup.

Tip: To make this satisfying soup even heartier, add 1/2 cup orzo or other small pasta at the same time you add the water.

You May Like

Ratings & Reviews

holck33's Review

October 15, 2011
Love this soup with chunks of ham. It helps to balance the beans.

Jillybean23's Review

November 14, 2009
I made this soup a week ago and thought it was okay. With a few tweaks, this could be a great recipe. Personally, I would use a different white bean or mash 1 of the cans so it isn't as beany. I like the idea of adding pasta to make it more filling from another review. I also added garlic to mine to go with the parmesan biscuits and it was much better.