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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.

Eating Well