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.
So we had soup and grilled cheese sandwiches. On what type of bread you may ask… Well again a few week ago I made some rye bread and froze it. Brilliant. Darn good grilled cheese… I am considering a panani press… if anyone has any preferences please let me know.