1 small butternut squash, peeled and cut into 1/2 inch pieces
1 Tbsp fresh thyme
Kosher salt and black pepper
2 15-ounce cans cannellini beans, rinsed
1 bunch spinach, thick stems removed
Instructions
Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring often, until soft, 5-6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
Stir in the squash, thyme, 5 cups of water, 1-1/2 tsp salt, and 1/4 tsp 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.
Serving
Suggestions
Serve with biscuits.
Originally Submitted
4/4/2010
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