1 jar (6 oz.) Del Monte® Sliced Mushrooms 

 2 Tbsp. olive oil 

1 medium onion, diced (about 2 cups) 

1 cup diced carrots 1 cup diced celery 

2 cloves garlic, sliced 

1 Tbsp. fresh thyme leaves 

Salt and black pepper, to taste 

1 carton (32 oz.) College Inn® Vegetable Stock or Chicken Stock

 1 can (14.5 oz) Contadina® Diced Tomatoes, not drained 

3/4 cup uncooked farfalle or penne pasta 

1 cup trimmed and halved green beans (4 oz.) 

2 cups baby spinach (about 2 oz.) 

Optional Toppings

Chopped fresh parsley, grated or shaved Parmesan cheese, lemon wedges

1. Drain mushrooms and pat dry thoroughly with a clean kitchen towel or paper towels. Heat oil in a large saucepan over medium heat. Add mushrooms and cook 3 to 4 minutes, stirring often, until they start to brown. 

2. Stir in onion, carrots, celery, garlic and thyme; season with salt and pepper. Cook about 3 minutes, stirring often, until onion pieces soften. Add stock, tomatoes and 1 cup water; bring to a boil over high heat. Add pasta and green beans; return to a boil. Reduce heat to medium and simmer 12 to 15 minutes or until pasta is cooked through. Stir in spinach until wilted.

3. Divide soup into 4 bowls. Garnish with parsley and Parmesan, as desired, and serve lemon wedges on the side.