cup o soup

It's been nice out lately..hooray for the afternoons sans jackets!!!
...It's not typical soup weather now, but I made this just a short while ago when it was freeeeeeezing here. I found this soup recipe in Real Simple & I haven't tried new recipes in a while, {& I do love soup} so I decided to make...

Squash and White Bean Soup

1 tablespoon 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 tablespoon fresh thyme
Kosher salt and black pepper
2 15-ounce cans cannellini beans, rinsed
1 bunch spinach, thick stems removed (4 cups)

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.

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. {did not try}


It's real good the next day!!! & I promise it tastes better than it looks in the photo =)