In a large soup pot, heat olive oil. Add in onions, carrots, celery, and garlic and saute until fragrant, about 2 minutes. Add in zucchini. Saute for about 4-5 minutes, until the onions are translucent.
To the pot, add in tomato sauce, diced tomatoes, chicken stock, thyme, and oregano.
Stir and bring to a simmer.
Add in dry pasta and kidney beans, and cook another 15 minutes, or until the pasta is al dente, or just tender.
Add spinach and basil and stir.
Cook for 2 minutes, until spinach and basil have wilted. Add salt to taste.
Serve topped with fresh parmesan.
Notes
The pasta will continue to soak up the broth as it sits and cools. If you want, you can cook the pasta separately and add it as you serve the soup in bowls to avoid this.