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Squash and White Bean Soup Recipe

   
 

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     Squash and White Bean Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   25 minutes

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
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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