YIELD: 4 servings, about 2¼ cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 40 minutes 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.
- 2 Tbsp. extra virgin olive oil
- 1 large onion, diced
- 1–3 tsp. hot paprika, or to taste
- 2 14-oz. cans vegetable broth
- 4 medium plum tomatoes, diced
- 1 medium yellow summer squash, diced
- 2 cups diced cooked potatoes
- 1½ cups green beans, cut into 2-inch pieces
- 2 cups frozen spinach (5 oz.)
- 2 Tbsp. sherry vinegar or red-wine vinegar
- ¼ cup chopped fresh basil or prepared pesto
- 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.
MAKE AHEAD TIPS
- Cover and refrigerate for up to 2 days.
253 calories, total fat: 9 g,
saturated fat: 1 g, cholesterol: 0 mg, carbohydrates: 39 g, fiber: 10 g, total
sugars: 10 g, added sugars: 0 g, protein: 9 g, sodium: 486 mg, potassium: 1029
folate: 178 mcg, calcium: 220 mg
Carbohydrate Servings: 2
Recipe by EatingWell. © Meredith Corp. All rights reserved. Used with permission.