Recipe: squash and white bean soup

Tis the season for squash! And since we have a direct hook up to a local farm- we have had a bounty of squash lying around! And thus we embarked on that pesky recipe folder that never sees any love... Until NOW!

This recipe comes from Real Simple magazine and we fudged some of the ingredients to accommodate our sparse pantry. The subs will be in parenthesis.

Cook 1 onion in olive oil in the bottom of your soup pot.

Then add in 1 14.5 ounce can of diced tomatoes, 1 small butternut squash, peeled- should yield 4 cups once chopped.

1 table spoon of thyme, salt and pepper.

2 15 ounce cans of cannellini beans, rinsed. (we used one can of pigeon beans and one can of cannellini)

1 bunch of spinach, thick stems removed+ 4 cups (we used leftover beet greens from a farmer's market trip over the summer- they were kept frozen in our freezer)

1/4 cup shredded parm (we used cheddar slices- see pic).

It was super tasty, a great fall soup that provided many meals and great for taking to work!