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.
Per serving: 253 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 40 g carbohydrates; 9 g protein; 10 g fiber; 485 mg sodium; 1032 mg potassium
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 249 (83%)|
|Amt Per Serving||% DV|
|Total Fat 27.7g||37 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 0mg||0 %|
|Sodium 63.5mg||2 %|
|Potassium 578.8mg||15 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 6.9g|
|Protein 4.7g||7 %|
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Calories per serving: 299
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