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This simple recipe comes straight to you from Eating Well magazine. It is full of vitamins and minerals as well as the traditional flavors of the Mediterranean. It is good for lunch or dinner on any chilly day.

4 4 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
2 Tbsp olive oil
1 Onion, diced (Large)
2 tsp paprika
2 can vegetable broth (14oz cans)
4 plum tomatoes diced (medium)
1 yellow summer squash (Diced, medium)
2 C Cooked potatoes, diced
1 ½ C green beans (cut into 2" pieces)
2 C frozen spinach
2 Tbsp Sherry vinegar
1 ¼ C Chopped fresh basil

1. Heat oil in a Dutch oven over medium heat.

2. Add onion and sauté, stirring occasionally, for 30 seconds.

3. Add paprika, broth, tomatoes, squash, potatoes, and beans; bring to boil

4. Reduce heat to a simmer and cook, stirring occasionally until the vegetables are just tender, about 12 minutes.

5. Stir in spinach and vinegar, and continue cooking until heated through, 2-4 minutes more.

6. Ladle soup into bowls and top with fresh basil or a dollop of pesto.


Per Serving: Calories 169 kcal, Carbohydrates 24.1g, Protein 3.8g, Saturated Fat 1.1g, Sodium 498.3mg, Fiber 4.9g Sugars

Chef’s note: Hot paprika can be found in the spice aisle of the supermarket. For no heat, you may substitute hot paprika for sweet/regular paprika.