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Heat oil in a large Dutch oven over medium high heat.
Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
Add garlic, Italian seasoning, and zucchini along with a couple large pinches of salt and pepper.
Cook, stirring frequently for 2 minutes.
Add green beans, white beans, kidney beans, diced tomatoes, pasta, vegetable juice, and vegetable broth along with a couple large pinches of salt and pepper.
Stir to combine and add bay leaves.
Bring to a simmer over medium-high heat.
Cover, reduce heat to low, and simmer for 5 minutes or until the pasta is al dente. Stir frequently so the pasta doesn’t stick to the bottom of the pan.
Stir in spinach until it wilts. Season to taste with salt and pepper.
Garnish with parsley and Parmesan cheese if desired and enjoy!