SQUASH AND WHITE BEAN SOUP
Steps:
- Heat oil in Dutch oven over medium-high heat. Add the onion and cook, stirring often, 5-6 minutes. Add the tomatoes and their juices and cook for 3 minutes. Stir in the squash, thyme, 5 cups water, salt and pepper and bring to a 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 - 3 minutes.
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