Mediterranean Vegetable Pesto Soup

[Guest guest]

I can see why you like this soup. It soulnds super to me.

Roselle

 

, John <spyder2182 wrote:

>

> 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

>