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Put a large saucepan of water on to boil.
Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1 ½ cups frozen mirepoix and cook, stirring, until softened, about 3 minutes.
Add 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, ¼ teaspoon crushed red pepper and ¼ teaspoon ground pepper and cook, stirring, until fragrant, about 1 minute.
Add 1 can tomatoes and their juices, 2 cups broth and 1 can beans and bring to a boil.
Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until the tomatoes begin to break down, about 10 minutes.
Meanwhile, cook 8 ounces pasta in the boiling water for 1 minute less than the package directions. Drain.
Stir 1 ½ cups spinach into the soup. Stir in the pasta just before serving. Serve topped with 4 tablespoons Parmesan.