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.

photographer: Ken Burris

Time: 40 minutes (30 minutes prep)

Ingredients

• 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 diced cooked potatoes (see Ingredient note)

• 1 1/2 cups green beans , cut into 2-inch pieces

• 2 cups frozen spinach (5 ounces)

• 2 tablespoons sherry vinegar or red-wine vinegar

• 1/4 cup chopped fresh basil or prepared pesto

Directions

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.

eatingwell dinner mediterranean healthy weight heart healthy low calorie low cholesterol low saturated fat high fiber high calcium high potassium diabetes appropriate spring summer fall winter all seasons braise/stew saute one pot (one cooking vessel) make ahead instructions soups/stews main dish vegetarian vegetables tomatoes beans/legumes greens vegan kosher gluten free easy