Preheat oven to 400 degrees.
Heat 1 Tbl. olive oil in a Dutch oven over medium heat. Add diced onion, carrots, celery, thyme sprigs and Mrs. Dash; sauté until tender.
Meanwhile, put a single layer of zucchini, squash and tomato onto an olive oil coated shallow baking sheet. Bake for 10 minutes, then stir and bake for 10 additional minutes; discard thyme sprig and add to Dutch oven.
Meanwhile, combine half of the beans with 2 cups of broth in blender and puree. Add to Dutch oven with remaining broth. Simmer for 10 minutes. Season with cayenne, salt & pepper.
Combine biscuit ingredients. Ladle soup into oven proof crocks and top each with several spoonfuls of biscuit dough. Bake for 20 - 25 minutes or until biscuits are golden brown.