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.

Spicy Vegetable Soup
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 40 minutes (30 minutes prep)

  • 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

  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.

Nutritional Facts

Serving Size
about 2 1/4 cups
39 g
9 g
Saturated Fat
1 g
9 g
0 mg
Dietary Fiber
10 g
1029 mg
486 mg
4 servings
about 2 1/4 cups each
1 starch
3 vegetable
1 1/2 fat
Vitamin A
270% daily value
Vitamin C
60% dv
44% dv
30% dv
20% dv
20% dv

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