Healthy: Spicy Vegetable Soup

By pavaldez

Ingredients

• 1.2 tablespoons extra-virgin olive oil
• 2.1 large onion, diced
• 3.1-3 teaspoons hot paprika, or to taste
• 4.2 14-ounce cans vegetable broth
• 5.4 medium plum tomatoes, diced
• 6.1 medium yellow summer squash, diced
• 7.2 cups diced cooked potatoes (see Ingredient note)
• 8.1 1/2 cups green beans, cut into 2-inch pieces
• 9.2 cups frozen spinach (5 ounces)
• 10.2 tablespoons sherry vinegar or red-wine vinegar
• 11.1 /4 cup chopped fresh basil or prepared pesto

Details

Servings 4

Preparation

Step 1

1.Heat oil in a Dutch oven over medium heat.

2.Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds.

3.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.

4.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.