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To a large, heavy-bottom pot with a tight-fitting lid, add butter and oil. Heat over medium heat until melted. Add onion, carrots, zucchini, and celery and cook, stirring occasionally, until softened (about 8-10 minutes). Add garlic and cook for one more minute.
Add chicken stock, potato, tomatoes, tomato paste, Italian seasoning, and salt.
Bring the mixture to a low bowl, and then reduce heat to low. Cover and simmer for 15 minutes.
Add dry pasta noodles, cannellini beans, and spinach leaves. Stir to fully combine. Cover and simmer on low for 15-20 more minutes until noodles are cooked through.
Serve topped with parmesan cheese and chopped parsley.