Mediterranean Vegetable Pesto Soup

[Guest guest]

This soup rosks. My girlfriends Mom

finally emailed me the recipe.

 

 

Mediterranean Vegetable Pesto Soup

 

Makes 4 servings, about 2 1/4 cups each

 

2 tablespoons extra-virgin olive oil

1 large onion, diced

1-3 teaspoons hot paprika, or to taste

2 14-ounce cans vegetable broth (or 4 cups homemade)

4 medium plum tomatoes, diced

1 medium yellow summer squash, diced

2 cups diced cooked potatoes

1 1/2 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

 

Heat oil in a Dutch oven over medium heat. Add onion,

cover and cook,

stirring occasionally, until beginning to brown, about

6 mins. Add

paprika and cook, stirring, for 30 secs. 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

mins.Stir in spinach and vinegar; continue cooking

until heated through,

2 to 4 mins more.Ladle soup into bowls and top with

fresh basil or a

dollop of pesto.

 

NUTRITION INFO: Per serving: 253 cals; 8g fat (1g sat,

5g mono); 0mg

chol; 40g carb; 9g protein; 10g fiber; 485mg sod

 

Nutrition bonus: Vitamin A (270% daily value), Vitamin

C (60% dv),

Folate (44% dv),Potassium (30% dv), Calcium (20% dv),

Iron (20% dv).

MAKE AHEAD TIP: To make ahead: Cover and refrigerate

for up to 2 days.

 

 

 

 

______________________________\

____

Expecting? Get great news right away with email Auto-Check.

Try the Mail Beta.

http://advision.webevents./mailbeta/newmail_tools.html