Creamy Risotto Spinach Soup with White Beans and Carrots

I could have called this refrigerator left over soup,
the soup you can make by cleaning out the refrigerator
using all those little containers of cooked food.
If you start with really good cooked food you can't
go wrong, use what ever you have on hand and enjoy!

Ingredients:
1/4 cup cold water
1/2 cup creamy cooked risotto
1/4 cup spinach, chopped and cooked
1/4 cup carrots, sliced and cooked
1/2 cup leftover white bean soup
1 1/2 stuffed plum tomatoes halves with ricotta, cooked
Olive oil
Lemon juice

Directions:
Put water in a soup pot, add risotto and mix well.
Cook on low heat until soft and creamy.
Re-heat spinach in microwave, add to pot and stir in.
Add carrots, no juice or liquid though.
Add white bean soup, all of it.
Cut left over stuffed tomaes in quarters, add to pot.
Stir and cook on low until warmed through.
Serve with a drizzle of olive oil and fresh lemon juice.