Slowly warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
Add freshly chopped onion, carrots, celery to pot, along with tomato paste and a pinch of salt. Cook, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes, stirring often.
Add the mixed vegetables, garlic, oregano and thyme. Stir regularly for 2 minutes before pouring in diced tomatoes, stock, and water. Season with salt, bay leaves, red pepper flakes and a generous amount of freshly ground black pepper.
Raise heat to medium-high and bring to a boil. Partially cover and reduce heat to a gentle simmer. After 15 minutes, add pasta, kidney beans, cannellini beans & spinach.
Continue simmering uncovered for 20 minutes, or until pasta is cooked al dente and greens are tender. Turn off heat and remove bay leaves.
Add salt and pepper to taste, and top with as much as parmesan cheese as you want. Enjoy!