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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