A healthy soup recipe for those in a hurry and with little time to cook.
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, diced
1-3 teaspoons hot paprika, or to taste
28 ounces vegetable broth
4 medium plum tomatoes, diced
1 medium yellow summer squash, diced
2 cups diced cooked potatoes*
1 & ½ cups green beans cut into 2-inch pieces
2 cups frozen spinach (5 ounces)
2 tablespoons sherry vinegar or red-wine vinegar
¼ cup chopped fresh basil or prepared pesto
*Can substitute northern beans for potatoes in this recipe
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 pesto.
Nutrition Information
Servings: 12
Calories: 114
This information has been approved by Clinical Nutrition Services (February 2012). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.