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Ingredients
2 Tablespoons extra-virgin olive oil
1 Large onion, diced
1 to 2 Teaspoons hot paprika, or to taste
2 (14 oz) Cans vegetable broth
4 Medium plum tomatoes, diced
1 Medium yellow summer squash, diced
2 Cups potatoes, cooked & cubed
1 1/2 Cups green beans, cut into 2" pieces
2 Cups frozen spinach
2 Tablespoons sherry vinegar or red-wine vinegar
1/4 Cup fresh basil, chopped OR prepared pesto
Instructions
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.