Ingredients
1 large onion, diced
3 tsp hot paprika, or to taste
2 can vegetable broth
4 medium plum tomatoes, diced
1 medium yellow summer squash, diced
2 cup diced cooked potatoes (see ingredient note)
1 ½ cup green beans, cut into 2-inch pieces
2 cup frozen spinach (5 ounce)
2 Tbsp sherry vinegar or red-wine vinegar
¼ cup chopped fresh basil or prepared pesto
Directions
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.
