Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil 1 large onion , diced 2 teaspoon(s) hot paprika , or to taste 2 cup(s) vegetable broth 4 medium plum tomatoes , diced 1 medium yellow summer squash , diced 2 cup(s) diced cooked potatoes (see Ingredient note) 1 1/2 cup(s) green beans , cut into 2-inch pieces 2 cup(s) frozen spinach (5 ounces) 2 tablespoon(s) sherry vinegar , or red-wine vinegar 1/4 cup(s) chopped fresh basil , or prepared pesto

Instructions Jump to Ingredients ↑

  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.


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