Pasta Fagioli Soup

Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in garlic, oregano, basil, and red pepper flakes, and cook for another minute.
Add Tomatoes and Broth:
Pour in the crushed tomatoes and broth. Stir well to combine, scraping any browned bits from the bottom of the pot.
Simmer with Beans:
Add the cannellini and kidney beans to the pot. Bring to a simmer and cook for 15-20 minutes to allow the flavors to melt.
Cook the Pasta:
Meanwhile, cook the pasta in a separate pot according to package instructions. Drain and set aside.
Combine and Finish:
Stir the cooked pasta into the soup, along with the fresh spinach (if using). Let the soup simmer for an additional 5 minutes. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with Parmesan cheese, parsley, and a drizzle of olive oil.