1. Heat olive oil in a large stockpot over medium heat. Add carrots, celery, and onions. Cover the pot and let the vegetables start to soften.
2. Add minced garlic and diced courgette. Cook for 5 more minutes, stirring frequently.
3. Stir in seasonings (salt, pepper, and Italian seasoning), diced tomatoes with juice, green beans, and tomato paste. Add half of the vegetable broth. Cover the pot and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Bring the soup back to a boil. Add rinsed and drained beans and tiny shell pasta. Cook for 10-15 minutes or until the pasta is fully cooked, stirring occasionally.
5. Add the remaining broth. Stir in fresh spinach and let wilt. Sprinkle with fresh parsley just before serving and stir into the soup. Serve and enjoy!