Ingredients

• 2  cloves garlic, minced
• 1  medium onion, chopped
• 1  Tbsp. extra virgin olive oil
• 1  large yellow sweet pepper, coarsely chopped
• 1  medium zucchini, coarsely chopped
• 2  14-ounce cans beef broth
• 1  15-ounce cans cannellini beans, rinsed and drained
• 8  oz. green beans, trimmed and cut into 1-1/2-inch pieces
• 1  cup dried mostaccioli
• 1/4  cup coarsely chopped fresh basil
• 2  medium tomatoes, coarsely chopped
• 2  cups fresh baby spinach leaves
•   Shaved Parmesan cheese

Directions

1. In a 4-quart Dutch oven cook garlic and onion in hot oil until tender. Add sweet pepper, zucchini, broth, and 2 cups water. Bring to boiling. Rinse and drain beans. Add drained beans and pasta; return to boil. Reduce heat. and simmer, covered, for 10 to 12 minutes or until pasta is tender, stirring occasionally.

2. Stir in tomatoes, spinach, and fresh basil (if using). Remove from heat. Season to taste with salt and ground black pepper.

3. Top with Parmesan cheese. Serves 6.