Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 1-3 teaspoons hot paprika, or to taste
• 2 14-ounce c 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 tablespoon sherry vinegar, or red-wine vinegar
• 1/4 cup chopped fresh basil, or prepared pesto

---

Cooking Directions

Step 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.