Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1-3 teaspoons hot paprika, or to taste
- 2 14-ounce cans vegetable broth
- 4 medium plum tomatoes, diced
- 1 medium yellow summer squash, diced
- 2 cups diced cooked potatoes, (see Ingredient note)
- 1 1/2 cups green 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
Description
Fresh Basil Adds A Bright Spark To This Vinegary, Vegetable-stuffed Soup, Full Of The Traditional Flavors Of The Mediterranean. Alternatively, Pesto Adds A Nutty Richness To The Soup.
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter