INGREDIENTS
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2 tablespoons extra-virgin olive oil
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1 large onion, diced
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1-3 teaspoons hot paprika, or to taste
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2 14-ounce cans vegetable broth
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4 medium plum tomatoes, diced
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1 medium yellow summer squash, diced
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2 cups potatoes, diced, cooked (see ingredient note)
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1/2 cup green beans, cut into 2-inch pieces
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2 cups spinach (5 ounces), frozen
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2 tablespoons sherry vinegar, or red wine vinegar
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1/4 cup fresh basil, or prepared pesto