Heat the olive oil in a large pot, then cook the onion, carrots, and celery for about 5 minutes.
Add the garlic, zucchini, and green beans, and continue cooking for another 3 minutes.
Stir in the kidney beans, tomatoes, broth, Italian seasoning, salt, and black pepper.
Bring the soup to a boil, add the pasta, and reduce the heat to a steady simmer.
Cook according to the pasta package directions, stirring occasionally so the pieces do not stick.
Add the spinach during the final 2 minutes and cook until the leaves have wilted.
