Squash and White Bean Soup with Parmesan Biscuits

Squash and White Bean Soup with Parmesan Biscuits
10 Ingredients
  • 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)
  • Biscuit mix and ingredients to make 8 biscuits
  • 1/4 cup shredded Parmesan (1 ounce)
Nutrition
464
23% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

16% 10

Saturated

15% 3

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

25% 74

Carbs (net)

- 58

Fiber

63% 16

Sugars

- 7

Sugars, added

- 0

Protein

46% 23

Cholesterol

2% 6

Sodium

48% 1141

Calcium

42% 420

Magnesium

44% 184

Potassium

36% 1707

Iron

54% 10

Zinc

29% 3

Phosphorus

51% 354

Vitamin A

65% 582

Vitamin C

47% 42

Thiamin (B1)

84% 1

Riboflavin (B2)

25% 0

Niacin (B3)

18% 3

Vitamin B6

39% 1

Folate equivalent (total)

64% 256

Folate (food)

- 235

Folic acid

- 12

Vitamin B12

4% 0

Vitamin D

9% 1

Vitamin E

30% 4

Vitamin K

133% 160

Sugar alcohols

- 0

Water

- 377
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