In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes or until the vegetables are soft and the onion is translucent.

Stir in the minced garlic and diced zucchini. Cook for an additional 2-3 minutes, allowing the garlic to become fragrant.

Pour in the canned diced tomatoes (with their juice) and the rinsed kidney beans. Stir well to combine.

Gradually add the vegetable broth, and then sprinkle in the dried oregano, dried basil, and a pinch of salt and pepper. Bring the soup to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 25 minutes, allowing the flavors to meld beautifully.

Stir in the spinach and macaroni pasta during the last 5 minutes of cooking. Make sure the pasta is cooked al dente.

Ladle the soup into bowls and top with grated Parmesan cheese before serving.