1Heat the oil in a dutch oven or large pot over medium-high heat.
2Add the onion, garlic, celery, carrot, basil, and oregano; cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
3Add the broth and tomatoes, bring to a boil, and immediately reduce the heat to medium. Simmer, uncovered, until the vegetables are crisp-tender, about 20 minutes
4Stir in the pasta, return to a simmer, and cook until the pasta is almost tender, about 8 minutes.
5Add the zucchini and cook for 3 minutes.
6Add the spinach and beans, return to a simmer, and cook until heated through about 3 minutes. Season with salt and pepper and serve.