Tomato and Couscous Stew

2 cups water
1 cup pearl couscous
2 medium carrots, diced
1 small onion, diced
1 garlic clove, minced
2 cans(19oz. each) ready to serve tomato and basil soup
1 can (15oz.) cannellini beans, rinsed and drained
1 pkg.(10oz.) frozen chopped spinach, thawed and squeezed dry
2 tablespoons Italian Bread Dipping Blend
Shredded Parmesan Cheese
In a large pot, bring water to a boil. Stir in the couscous, carrots, onion and garlic. Bring to a boil. Reduce heat: simmer, uncovered for 10-15 minutes or until tender and water is absorbed. Stir in the remaining ingredients, heat through. Serve and sprinkle with cheese.