Ravioli Soup

I invented this recipe a few months ago, and it's become a favorite. It's a healthy and hearty soup for chilly spring days, and can be easily adapted to fit difference tastes and the ingredients you have on hand.

   1 Onion, finely chopped
   2 T. Olive Oil
Saute onion in large soup pot until clear and browning. Then add:
   3 Cubes Vegetable Stock Cubes (Bullion) 
   1 can Garbanzo Beans, drained
   1 can Kidney Beans, drained
   1 can Great White Beans, drained
   1 can Green Beans, drained
   1 can Diced Tomatoes
   1/2 c. Spinach, fresh or frozen
Cover with water, and season to taste with:
   Garlic Powder
   Basil
   Oregano
   Thyme
   Rosemary
   Salt
Bring to a boil, then simmer for twenty minutes. Add:
   1 package Cheese Ravioli, frozen or dried (if dried, cook first)
Simmer for an additional ten minutes, then serve topped with:
   Lemon Juice
   Parmesan Cheese