Chop and prepare all necessary ingredients. Set a large 6-8 quart saucepot over medium heat.
Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. Generously salt and pepper. Sauté for 4-6 minutes to soften.
Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
Once boiling, stir in the kidney beans, great northern beans, green beans, and pasta. Stir well and simmer for 8-10 minutes, partially covered. Make sure to stir every 2 minutes, so the pasta doesn’t stick to the bottom.
Finally, add in the sliced zucchini, spinach leaves, and parsley. Stir and simmer for 2 minutes. Taste, then salt and pepper as needed. Serve warm.
This soup recipe is great to make ahead and keep in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To freeze, wrap the container in a layer of aluminum foil and keep in the freezer for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop or microwave.