Classic Minestrone

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-oz cans beef broth
1 15-oz can cannellini beans, rinsed
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

In 4-qt 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. Simmer, covered, 10-12 minutes, or until pasta is tender, stirring occasionally. Stir in basil, tomatoes, and spinach; heat through. Season with salt and pepper. Top with Parmesan cheese. Serves 6.