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Place a large Dutch oven or stockpot over medium heat and add 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and cook for 2-3 minutes, stirring occasionally.
Add the garlic, carrot, celery, zucchini, butternut squash, tomato paste, dried oregano, dried thyme and a pinch of salt. Cook, stirring often for about 10 minutes, or until the veggies softened.
Add the diced tomatoes with the juices and the vegetable broth.
Add the green beans, pink beans, red pepper flakes, black pepper, and stir.
Lastly, add the bay leaves.
Increase heat to medium-high and bring the soup to a boil, then partially cover with the lid, leaving about a 1” gap and reduce heat to low-medium for a gentle simmer. Simmer for 15 minutes.
Remove the lid and add the pasta and simmer uncovered, for 15-20 minutes or until the pasta is cooked al dente and the veggies are tender. If needed add more broth.
Fold in the spinach and cook for 3-5 minutes.
Remove the pot from the heat, and discard the bay leaves.
Stir in the lemon juice and the remaining 2 tablespoons of olive oil. Taste and adjust for salt and pepper.
Serve warm, garnished with grated Parmesan cheese and chopped parsley.