Saute chopped onion and garlic in olive oil in large saucepan for 3-4 minutes or until onions are translucent.
Add chopped green beans and carrots and cook for 5 or so minutes, until they are tender.
Add zucchini, tomatoes, beans, vegetable broth, and spices/herbs, and bring to a boil.
Reduce heat, and then let simmer for approximately 15-20 minutes.
Add the spinach as well as the pasta and cook for about 3 minutes, until spinach is wilted and pasta is cooked through. Serves 4. Top with Parmesan cheese or vegan cheese, if desired.