Alternatively, pesto adds a nutty richness to the soup.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
