What's This?
Serving size 4
Total Time


2 Tbsp extra virgin olive oil1 large onion, diced3 tsp hot paprika, or to taste2 can vegetable broth4 medium plum tomatoes, diced1 medium yellow summer squash, diced2 cup diced cooked potatoes (see ingredient note)1 ½ cup green beans, cut into 2-inch pieces2 cup frozen spinach (5 ounce)2 Tbsp sherry vinegar or red-wine vinegar¼ 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 253
  • Calories from fat 72
  • Total Fat 6gm 12%
  • Saturated Fat 1gm 5%
  • Monounsaturated Fat 5gm
  • Sodium 485mg 20%
  • Total Carbohydrates 40gm 13%
  • Fiber 10gm 10%
  • Protein 9gm
  • Cholesterol 0mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Soup, Healthy, Low Calorie, Vegetarian, Vegetable, Mediterranean, Easy, Spring, Summer

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