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Heat a dutch oven or large pot over medium-high heat. Add in the pancetta and fry until cooked through. Using a slotted spoon, remove from the skillet, reserving the fat in the pot, and set on a plate.
Add olive oil to the fat with diced onion, carrot, and celery. Season lightly with salt and pepper. Saute until tender, about 5 minutes. Now add in the garlic, zucchini, squash and crushed red pepper (if using) saute for 3 more minutes.
Add in the tomato paste and stir until it is combined throughout all the veggies.
Slowly pour in the chicken broth and stir constantly to help the tomato paste combine evenly. Add the diced tomatoes, oregano, basil, and salt and pepper, to taste.
Bring to a boil, then reduce heat to medium or medium-low, or to where it is lightly simmering. Add in the green beans and the mushrooms and continue to cook until green beans are tender and the soup flavors have combined, about 15 more minutes.
Add in your cooked pancetta and the spinach and stir until spinach is just wilted, about 2 more minutes.
Taste and add more salt and pepper, if needed.
Serve, garnish with freshly chopped parsley (optional) and enjoy!