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Category: Main Course
Squash and White Bean Soup - TastyPlanner.com
Chef: 19thcenturynerd
hands-on time: 25 minutes
total time: 35 minutes
serves 4
Recipe Source: Real Simple
Ingredients
1 tbsp olive oil
1 onion, chopped
1 14.5-ounce can diced tomatoes
1 small butternut squash, peeled and cut into 1/2 inch pieces (4 cups)
1 tbsp fresh Thyme
kosher salt
black pepper
2 15-ounce cans cannellini beans, rinsed
1 bunch spinach, thick stems removed (4 cups)
Instructions
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. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
2. Stir in the squash thyme, 5 cups water, 1 1/2 tsps 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.
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