Heat olive oil in a skillet and sauté the diced onion, carrots, and celery for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Transfer the sautéed vegetables to your slow cooker. Add diced tomatoes, vegetable broth, cannellini beans, kidney beans, dried oregano, dried basil, and bay leaf; stir to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender and flavors have melded.

About 30-45 minutes before serving, stir in diced zucchini, fresh spinach, and dry pasta. Increase heat to high if needed and continue cooking until pasta is al dente and zucchini is tender-crisp.

Remove the bay leaf, season with salt and pepper, then ladle into bowls and serve hot, garnished with Parmesan cheese and fresh parsley.