Step 1

Bring a small pot of water to a boil. Add the pasta and cook until al dente. Drain and reserve.

Step 2

In a large pot, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and garlic. Stir and cook until the vegetables are beginning to soften, about 4 minutes.

Step 3

Add the red wine, scraping up any bits from the bottom of the pan. Bring to a boil and reduce the liquid. Add the thyme and bay leaves to the pot and stir well.

Step 4

Add beans, tomatoes, broth, salt, and pepper. Reduce the heat to medium-low and simmer for 20 minutes.

Step 5

Add the spinach and zucchini and simmer for 5 minutes until the vegetables soften.

Step 6

Stir in the cooked pasta.

Step 7

Remove the bay leaves, ladle into bowls, and serve with freshly grated Parmesan cheese.