2 cloves garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
1 large yellow sweet pepper, chopped *
1 medium zucchini, chopped
2 14 oz. cans low sodium beef broth
1 15 oz. can cannellini beans, rinsed
8 oz. green beans, trimmed and cut into 1½ inch pieces
1 cup dried mostaccioli
¼ cup chopped fresh basil
2 medium tomatoes, coarsely chopped
2 cups fresh baby spinach leaves
Shaved Paremsan cheese
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 beans and pasta to pot.
Return to boil.
Reduce heat and simmer overed 10-12 minutes or until pasta is tender, stirring occasionally.
Stir in basil, tomatoes and spinach. Heat through. Do not over cook.
Season with salt and pepper to taste.
Top with shaved Parmesan.
Serves 6
*Note – Most people use carrots instead of yellow pepper.
