Spicy Vegetable Soup

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.
2. 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.
3. 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.

Tips

Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.

To Make Ahead: Cover and refrigerate for up to 2 days.

Per serving: 253 calories; 9 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 39 g carbohydrates; 9 g protein; 10 g fiber; 486 mg sodium; 1029 mg potassium

Nutrition Bonus: Vitamin A (270% daily value), Vitamin C (60% dv), Folate (44% dv), Potassium (30% dv), Calcium (20% dv), Iron (20% dv).

Exchanges: 1 starch, 3 vegetable, 1-1/2 fat

Contributed by: EatingWell.com

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.