In a large soup pot, heat olive oil. Add in onions and garlic and saute until fragrant, about 2 minutes. Add in zucchini, celery, carrots, and salt. Saute for about 8 minutes, until the onions are translucent.
To the pot, add in tomato sauce, diced tomatoes, chicken stock, thyme, and oregano. Stir and cook for 20 minutes.
Add in couscous and kidney beans, and cook another 15-20 minutes.
Add spinach and basil, stir to combine. Cook for 2 minutes, until spinach and basil have wilted. Serve topped with fresh parmesan.