Spicy Vegetable Soup,Foods

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Pub date
2007-12-06

Spicy Vegetable Soup

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Spicy Vegetable Soup

1. Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, diced
1 teaspoon 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
2 tablespoons sherry vinegar or red-wine vinegar
1/4 cup chopped fresh basil or prepared pesto

Nutrition Info

Per Serving

Calories: 240 kcal
Carbohydrates: 37 g
Dietary Fiber: 9 g
Fat: 8 g
Protein: 7 g
Sugars: 12 g

2. Cooking 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.

Yield: 4 servings

3. Still Hungry?

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.