Spicy Vegetable Soup
Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.
Prep Time:
30 mins
Total Time:
40 mins
Servings:
4 servings, about 2 1/4 cups each
Ingredients
-
2 tablespoons extra-virgin olive oil
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1 large onion, diced
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1-3 teaspoons hot paprika, or to taste
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2 14-ounce cans vegetable broth
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4 medium plum tomatoes, diced
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1 medium yellow summer squash, diced
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2 cups diced cooked potatoes, (see Ingredient note)
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1 1/2 cups green beans, cut into 2-inch pieces
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2 cups frozen spinach, (5 ounces)
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2 tablespoons sherry vinegar, or red-wine vinegar
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1/4 cup chopped fresh basil, or prepared pesto
Directions
1.
Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
Tips:
Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Calories 253, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 485 mg, Carbohydrate 40 g, Fiber 10 g, Protein 9 g, Potassium 1032 mg. Daily Values: Vitamin A 270%, Vitamin C 60%, Calcium 20%, Iron 20%. Exchanges: Starch 1,Vegetable 3,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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