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 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1-3 teaspoons hot paprika, or to taste
- 2 14-ounce cans vegetable broth
- 4 medium plum tomatoes, diced
- 1 medium yellow summer squash, diced
- 2 cups potatoes, diced, cooked (see ingredient note)
- 1/2 cup green beans, cut into 2-inch pieces
- 2 cups spinach (5 ounces), frozen
- 2 tablespoons sherry vinegar, or red wine vinegar
- 1/4 cup fresh basil, or prepared pesto
- Step 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.
Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
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