Wash all vegetables carefully. Peel the carrots and potato. Dice the onion, zucchini and potato. Slice the carrots and chop the celery into small pieces.

Heat olive oil in a large soup pot. Add onion, carrots, and celery. Cook for about five minutes until softened. Stir often to prevent sticking.

Add minced garlic to the pot. Stir continuously for one minute. This step releases the garlic aroma and creates a flavorful base.

Add diced zucchini and potato. Stir everything together. Cook for three minutes so the vegetables begin developing flavor before adding liquids.

Add the broth and diced tomatoes. Stir well. Bring the mixture to a gentle boil while mixing occasionally to combine all ingredients.

Add oregano, basil, thyme, salt and black pepper. Stir thoroughly. These herbs provide the classic Italian flavor found in traditional soups.

Reduce heat to low. Cover partially and simmer for twenty-five minutes. The vegetables should become tender while the broth develops rich flavor.

Stir in the cooked beans and fresh spinach. Cook for five more minutes. The spinach will wilt and blend perfectly into the soup.

Taste the soup carefully. Add more salt or pepper if needed. Adjusting seasonings at the end improves the overall flavor balance.

Ladle the soup into bowls. Sprinkle grated Parmesan cheese on top. Serve warm with crusty bread for a complete and satisfying meal.