Vegetable And Bean Soup With A Twist

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cans (14-oz.) vegetable broth
• 1 can (19-oz.) Progresso Tomato & Basil Soup
• 1 can (28 oz.) chopped tomatoes
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon freshly ground pepper or to taste
• 2 teaspoons Tabasco
• 1 can (15-oz.) white beans, drained
• 1/2 cup mayonnaise
• 1/2 pound spinach leaves, chopped
• Parmesan cheese, grated

1. Cook onion and garlic in oil, stirring occasionally for about 10 minutes. Add broth, soup, tomatoes with juice, salt, pepper, and Tabasco; cook until soup is boiling. Add beans, mayonnaise, and chopped spinach. Heat thoroughly. Sprinkle grated Parmesan on bowl of soup before serving.

olive oil, onion, garlic, vegetable broth, basil, tomatoes, salt, freshly ground pepper, tabasco, white beans, mayonnaise, spinach, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/vegetable-and-bean-soup-with-a-twist-1202497 (may not work)