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Carefully sort beans and rinse thoroughly. Soak beans in three times their volume of cold water for 6 to 8 hours.
Drain beans and add fresh water to cover beans by 3 inches. Bring water to simmer, and cook beans, uncovered, until tender, approximately 1-½ hours. Drain.
Heat oil in large soup pot over medium-high heat. Add onion, fennel, carrots and celery, and cook, stirring, until slightly softened, about 5 minutes.
Add oregano and garlic, and cook, stirring, until fragrant, about 1 minute.
Add zucchini, and cook, stirring, for 3 minutes.
Add tomato paste, and stir to cover vegetables.
Add water, broth and tomatoes, and bring to a boil. Cover pot, reduce heat and simmer 30 minutes.
Add cooked cranberry beans, and continue simmering 30 minutes.
Add pasta, return to a simmer and cook as specified on pasta package, until al dente.
Remove from heat, and stir in spinach until wilted. Season to taste with salt and black pepper.
Serve garnished with basil and Parmesan cheese.