Squash and White Bean Soup

serves 4

1 T. olive oil

1 onion, chopped

1 14.5 oz. can tomatoes

1 small butternut squash, peeled and diced into 1/2 inch pieces(4 c.) 

            (note: microwave whole squash 30 sec. to soften for initial cutting)

1 T. fresh thyme, or less dried

Salt and pepper

2 15 oz. cans cannellini beans, rinsed

1 bunch spinach, ~4 cups

Heat oil in Dutch oven over med-high heat. Add onion and cook, stirring often, until soft, 5-6 minutes. Add the tomatoes and their juices, cook, stirring occasionally, for 3 minutes. 

Stir in squash, thyme, 5 c. water, 1 1/2 tsp. salt, 1/4 tsp. pepper and bring to boil. Reduce heat and simmer until squash is tender, about 15 minutes. Stir in beans and spinach and cook until spinach is wilted and beans are heated through, 2-3 minutes. 

Serve with biscuits and parmesan cheese.