In a large pot over medium heat, add the olive oil. When the oil is hot, add the onion, garlic, celery, carrots, and zucchini. Add the dried basil, oregano, thyme, and paprika; Stir to coat the vegetables with the seasonings.

Sauté for about 5-10 minutes until the vegetables are tender.

Add the diced tomatoes, vegetable broth, and some salt and pepper to the pot. Stir well to combine.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld together.

Add the white beans, kidney beans, and pasta to the pot. Continue to simmer for another 10-15 minutes, or until the pasta is cooked.

Stir in the spinach and cook until wilted, about 2 minutes. Adjust salt and pepper if needed. Top with fresh chopped parsley when serving.