Tuscan bean Soup

Tuscan Bean Soup

1 cup uncooked ditalini pasta
1 can diced or crushed tomatoes
1 small onion, diced finely
1 clove garlic, minced
4 cups water
1 tablespoon oil
2 cans chicken broth
1  jar spaghetti sauce
1 can cannellini beans, rinsed and drained
1 can kidney beans, rinsed and drained
2 cups baby spinach, chopped
1/2 teaspoon Italian seasoning
shredded parmesan cheese and crushed red pepper, salt and pepper to taste.

Cook pasta in boiling water until al dente. Drain and set aside. Heat oil in a large pan over medium heat.  Add onion and garlic and cook until tender. Stir in water, broth, spaghetti sauce and beans. Bring to a boil and reduce to low and simmer for a few minutes.  Stir in spinach, pasta and Italian seasoning.   Cook a few more minutes until pasta is tender. Serve with parmesan, crushed red pepper, and salt and pepper if desired.