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    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.


    • 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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