Heat olive oil in a large Dutch oven or soup pot over medium heat. When the oil shimmers, add the onion, carrots, celery, zucchini, and green beans. Sauté until the vegetables are starting to soften and the onion is translucent, about 5-7 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
Stir in vegetable broth, diced tomatoes and their juices, kidney beans, white beans, oregano, basil, and thyme.
Bring the broth to a boil, then reduce the heat and gently simmer, uncovered, for about 20 minutes.
Taste the soup and season with salt and pepper.
Add pasta, and continue simmering the soup for about 10-15 minutes, or until the pasta is al dente (just barely tender). Remove from the heat.
Stir in spinach leaves and fresh parsley just before serving. Add a squeeze of fresh lemon juice, if desired.
Ladle into bowls and garnish with freshly grated Parmesan cheese and additional fresh herbs.