Spicy Vegetable Soup
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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.

photographer: Ken Burris

Time: 40 minutes (30 minutes prep)
Ingredients-
2 tablespoons extra-virgin olive oil
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1 large onion , diced
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1-3 teaspoons hot paprika , or to taste
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2 14-ounce cans vegetable broth
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4 medium plum tomatoes , diced
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1 medium yellow summer squash , diced
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2 cups diced cooked potatoes (see Ingredient note)
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1 1/2 cups green beans , cut into 2-inch pieces
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2 cups frozen spinach (5 ounces)
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2 tablespoons sherry vinegar or red-wine vinegar
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1/4 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.
Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
Nutritional Facts
- Servings
- 4
- Serving Size
- about 2 1/4 cups
- Calories
- 253
- Carbohydrates
- 39 g
- Fat
- 9 g
- Saturated Fat
- 1 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Dietary Fiber
- 10 g
- Potassium
- 1029 mg
- Sodium
- 486 mg
- Yield
- 4 servings
- about 2 1/4 cups each
- Exchanges
- 1 starch
- 3 vegetable
- 1 1/2 fat
- Vitamin A
- 270% daily value
- Vitamin C
- 60% dv
- Folate
- 44% dv
- Potassium
- 30% dv
- Calcium
- 20% dv
- Iron
- 20% dv
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