Soup:

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes, with juices
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup small pasta (such as ditalini or elbow)
• 2 cups baby spinach, roughly chopped

Serving:

• Grated Parmesan cheese, for serving (optional)