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Saute the veggies. Heat the oil in a large pot over medium-high heat. Add the onion, carrots, and celery, and saute for 4 to 5 minutes, until softened. Add the garlic, Italian seasoning, salt, and pepper, then saute another 30 seconds.
Add more veggies. Add the tomatoes, cannellini beans, green beans, sweet potato, bay leaves, and broth. Stir together and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the potatoes are just fork tender.
Add the greens. Add the zucchini and baby spinach, stir, and cook about 5 to 7 minutes longer.
Finish and serve. Turn off the heat and stir in the lemon juice and parsley. Ladle the minestrone into bowls and garnish with freshly grated parmesan, if you'd like.