Heat the olive oil in a large skillet
Saute the onion, celery, green beans, and garlic in the oil for about five minutes until the onions begin to become translucent. (don't brown)
Add to soup pot or slow cooker
Add the stock with the drained beans, tomatoes, and all the herbs.
Season to taste with salt and pepper.
Bring to a boil and then reduce the heat and simmer the soup for about 1 hour.
If you use a slow cooker set it on low for about 7 hours.
Add the Zucchini, spinach, and pasta and cook to pasta package directions. If using a slow cooker add these ingredients and continue to cook on low for 1 more hour.
Serve with a grated or shaved Parmesan cheese and add more black pepper if desired.