Cooking Directions

Step 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.  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.