1
Heat a Dutch oven over medium-high heat.
2
Remove from heat and lightly spray with vegetable oil spray.
3
Cook the onions, pepper, and celery for 8 minutes, or until the onion begins to lightly brown, stirring occasionally.
4
Stir in the water, vegetable broth, beans, undrained tomatoes, mushrooms, and basil.
5
Increase heat to high. Bring to a boil. Stir in the vermivekki. Return to a boil. Reduce the heat and simmer, covered for 15 minutes.
6
Stir in the spinach, sugar, vinegar, and salt. ook for 1 minute, or until the spinach is tendar.
7
Stir in the olive oil.
8
Ladel the soup into bowls and sprinkle with the cheese.