Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 1/ cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings, about 2 1/ cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings, about 2 1/ cups each
Yield:
4 servings, about 2 1/ cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1large onion, diced1-3 teaspoons hot paprika, or to taste2 14-ounce cans vegetable broth4medium plum tomatoes, diced1medium yellow summer squash, diced2 cups diced cooked potatoes, (see Ingredient note)1 ½cupsgreen beans, cut into 2-inch pieces2 cups frozen spinach, (5 ounces)2 tablespoons sherry vinegar, or red-wine vinegar1/4 cup chopped fresh basil, or prepared pesto
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1large onion, diced
1-3 teaspoons hot paprika, or to taste
2 14-ounce cans vegetable broth
4medium plum tomatoes, diced
1medium yellow summer squash, diced
2 cups diced cooked potatoes, (see Ingredient note)
1 ½cupsgreen 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
DirectionsHeat 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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days.Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
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Nutrition Facts(per serving)244Calories8gFat38gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
