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Food & Recipes

Foodie 411

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Spicy Vegetable Soup

This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients

Prep: 30 | Total Time: 40

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

Instructions

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.

Tip

Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.

Reviewed July 16, 2012