1 (16 ounce) can crushed pineapple
1 (16 ounce) can cannellini beans, drained
1/2 cup chopped onion
1 (16 ounce) can diced tomatoes
2 tablespoons olive oil
1 (3 ounce) package cream cheese, softened
2 (8 ounce) cans tomato paste
1 cup finely chopped fresh spinach
1 (2.5 ounce) can chopped black olives
1 (8 ounce) can diced sharp Cheddar cheese
Combine pineapple, beans and onion; mix well. Stir in tomato sauce and oil, and add to soup. Season with cream cheese, tomato paste and spinach.
Bring to a boil, then reduce heat and simmer 30 minutes. Stir in black olives, cheese and spinach mixture.