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.
Servings: 4
Yield: 4 servings, about 2 1/4 cups each
Total Time: 40 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.
Recipe Ingredients:
1. 2 tablespoons extra-virgin olive oil
2. 1 large onion, diced
3. 1-3 teaspoons hot paprika, or to taste
4. 2 14-ounce cans vegetable broth
5. 4 medium plum tomatoes, diced
6. 1 medium yellow summer squash, diced
7. 2 cups diced cooked potatoes (see Ingredient note)
8. 1 1/2 cups green beans, cut into 2-inch pieces
9. 2 cups frozen spinach (5 ounces)
10. 2 tablespoons sherry vinegar or red-wine vinegar
11. 1/4 cup chopped fresh basil or prepared pesto
Recipe Steps:
1. 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.
Recipe Tips & Notes:
1. Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.
Recipe Nutrition:
Per serving: 253 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 40 g carbohydrates; 9 g protein; 10 g fiber; 485 mg sodium; 1032 mg potassium
Nutrtion Bonus: Vitamin A (270% daily value), Vitamin C (60% dv), Folate (44% dv), Potassium (30% dv), Calcium (20% dv), Iron (20% dv).
2 1/2 Carbohydrate Servings
Exchanges: 1 starch, 3 vegetable, 1 1/2 fat
Special Health Consideration(s):
High Potassium − High Calcium − Healthy Weight − Diabetes Appropriate − Heart Healthy − Low Cholesterol − Low Sat Fat − High Fiber − Low Calorie − Gluten Free Diet
Source: Health News
Published by DD
I am a software engineer and I have great passion towards Family, lovable relations,Technology, Poems and friends View profile
- Vegetarian Harvest Vegetable Soup for ThanksgivingThis is my favorite new vegetarian recipe for Harvest Vegetable Soup, which we are serving this Thanksgiving along with cornbread. It has all the flavors of fall, and is a hearty and healthy substitute for the traditi...
- Barley-Vegetable SoupBarley-Vegetable Soup is a healthy fall soup.
Organic Soup Review: Wolfgang Puck Organic Thick Hearty Vegetable SoupI never really have been a big fan of eating soup in the summertime unless I am sick with a cold. However I couldn't pass up a recent sale of some canned soups and I didn't want...- How Make a Great Vegetable Soup from the Food BankHow financial crisis is affecting more and more people, and the food banks are the only place to go to feed their families. Here is a great vegetable soup recipe straight from the food bank shelves.
- Easy, Hearty Cabbage Vegetable SoupA healthy, hearty soup for veggie lovers that's spiced up to satisfy the most adventuresome of taste buds!
- A Guide to Preparing Spicy Vegetable Soup
- How to Make Traditional Tomato and Basil Bruschetta
- Is My Vegetable Soup Better Than Yours?
- How to Make Fast and Easy Highly Nutritious Vegetable Soup
- Great Value Vegetarian Vegetable Soup Tastes Great
- Organic Vegetable Soup Review: Health Valley Organic Vegetable Soup
- Organic Soup Review: Muir Glen Organic Garden Vegetable Soup



