Gluten-Free Yummy Veggie Soup

I had a bunch of items in my pantry that I wanted to try and use up. As a result I came up with this filling, yet very healthy, soup. Enjoy!

• Ready In: 20 mins
• Serves: 6-8
• Yields: 8 cups

Ingredients

• 1 (32 ounce) box vegetable broth, low sodium
• 1  cup  mixed grains (I use Trader Joe's)
• 1 (15 ounce) can  organic low sodium diced tomatoes, undrained
• 2  tablespoons  balsamic vinegar
• 1  teaspoon dried oregano
• 1  tablespoon dried basil
• 1  teaspoon garlic powder
• 6  ounces frozen chopped spinach
• 1 -2  cup water
• 15  ounces cannellini beans
• 1  teaspoon parmesan cheese, grated

Directions

1. Heat broth to boiling.
2. Add grains and dried spices and return to boiling.
3. Continue boiling for 5 minutes.
4. Add diced tomatoes and basalmic vinegar and boil for 5 minutes.
5. Add water, spinach and beans and simmer until hot.
6. Serve in bowls with parmesean garnish, if desired.