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Vegetable Soup
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| 1 T. | Olive oil |
| 1/2 C. | Chopped onion |
| 1 (8oz) package | fresh mushrooms, quartered |
| 1 large | red or yellow pepper |
| 4 cloves | garlic, minced |
| 1 (28 oz.) can | whole Italian-style tomatoes, undrained, cut up |
| 1 (15oz) can | cannellini beans, rinsed & drained |
| 1 t. | Sea salt |
| 4 C. | Baby spinach leaves |
In a 4 quart Dutch oven, heat oil over medium heat. Add onion; cook until tender, stirring occasionally. Add mushrooms, pepper, & garlic; cook for 5 minutes, stirring occasionally. Add 3 cups water, tomatoes, beans, salt & 1/4 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in spinach.
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