Pasta Fagioli

2 garlic cloves, minced
1 medium onion, diced
2 tbls extra virgin olive oil
1 (15 oz) can diced tomatoes
1 small zucchini or yellow squash, peeled and diced
1 c. fresh spinach, chopped
1 red pepper, seeded cored and diced
2 cup water
1 (16 oz) can cannelini beans, drained and rinsed
1/2 pound ditalini macaroni (or other small pasta)
grated parmesan and asiago cheese
fresh basil

Saute the onion, pepper and garlic gently in dutch oven in the olive oil for 5 minutes, and then add the tomatoes and water. Let simmer gently for about 10 minutes. Add squash and drained beans, simmer for 5 minutes, add spinach, and simmer until wilted, just about 2 minutes. While simmering, in a separate pot cook the ditalini macaroni until al dente, drain and rinse quickly under cold water, set aside. Ladle soup into bowls, add 1/3 c. pasta, and top with basil and cheese.