Heat olive oil in your soup pot over medium heat. Add the onion, carrots, and celery. Cook until softened (about 5 minutes), stirring often. Add the garlic and cook for 1 more minute—don’t let it brown!

Toss in the zucchini and sauté for 3 minutes. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir in the basil, oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low and simmer for 15 minutes.

Add the pasta and beans. Let the soup simmer uncovered for 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Remove the bay leaf and stir in the spinach. Let it wilt (about 2 minutes). Taste and adjust salt and pepper. Serve hot with Parmesan on top!