Heat the olive oil in a large pot over medium heat.

Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for an additional minute.

Pour in the vegetable broth and add the diced tomatoes, zucchini, bell pepper, green beans, dried basil, oregano, and season with salt and pepper.

Bring everything to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.

Stir in the spinach, cooking for another 2-3 minutes until it wilts down.

Serve hot, with a sprinkle of Parmesan cheese if desired.