Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced yellow onion, chopped carrots, and sliced celery. Cook for about 5 minutes until the vegetables soften and the onion becomes translucent.

Stir in the diced zucchini and minced garlic, cooking together for 1 minute until fragrant.

Pour in 6 cups of vegetable broth, 1 can of diced tomatoes, and 2 tablespoons of tomato paste. Add 1 tablespoon of Italian seasoning. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.

Gently stir in the drained red kidney beans, Great Northern beans, and 1 cup of small shell pasta. Simmer for another 10-12 minutes until the pasta is al dente.

Remove from heat and fold in 2 cups of fresh spinach. Season with salt and pepper to taste.