Lifestyle Diets Vegetarian Vegetarian Dinner Vegetarian Soups Spicy Vegetable Soup 5.0 (4) 4 Reviews 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. By Katie Webster Katie Webster Katie Webster is a recipe developer, food photographer and author of the blog HealthySeasonalRecipes.com, where she shares easy and nutritious recipes for busy families. Her recipes have appeared in EatingWell, Fitness, Parents, Parenting and several Edible Communities publications. Her recipes and photography have been featured on popular online sites, including Kitchn and Parade. EatingWell's Editorial Guidelines Updated on April 22, 2024 Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Save Rate PRINT Share Cook Time: 30 mins Additional Time: 10 mins Total Time: 40 mins Servings: 4 Yield: 4 servings, about 2 1/ cups each Nutrition Profile: High-Calcium Bone Health Dairy-Free Healthy Pregnancy Healthy Aging Healthy Immunity High-Fiber Vegan Vegetarian Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, diced 1-3 teaspoons 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 ½ cups green beans, cut into 2-inch pieces 2 cups frozen spinach, (5 ounces) 2 tablespoons sherry vinegar, or red-wine vinegar 1/4 cup chopped fresh basil, or prepared pesto 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. Tips Make Ahead Tip: Cover and refrigerate for up to 2 days. Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. Save Rate Print Nutrition Facts (per serving) 244 Calories 8g Fat 38g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size about 2 1/4 cups Calories 244 % Daily Value * Total Carbohydrate 38g 14% Dietary Fiber 10g 34% Total Sugars 10g Protein 9g 18% Total Fat 8g 11% Saturated Fat 1g 6% Vitamin A 12775IU 255% Vitamin C 36mg 40% Folate 175mcg 44% Sodium 643mg 28% Calcium 202mg 16% Iron 3mg 17% Magnesium 128mg 30% Potassium 1022mg 22% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.