Heat a large pot over medium heat and add the olive oil. Allow it to warm for about a minute.

Sauté the diced onion, celery, and carrots in the olive oil for 5-7 minutes, until softened.

Add the minced garlic and cook for another minute, allowing it to become fragrant.

Incorporate the red and white kidney beans along with the dried oregano, Italian seasoning, salt, and black pepper. Stir to combine.

Pour in the crushed tomatoes and vegetable broth. Stir and bring to a gentle boil.

Add the shell pasta and zucchini into the boiling soup. Lower heat and let it simmer for about 10 minutes.

Mix in the fresh spinach or kale, cooking until just wilted—about 2-3 minutes.

Taste the soup and adjust seasoning if necessary. Serve hot and enjoy.