Heat up 3 tablespoons of olive oil in a large stock pot or Dutch oven. Add the chopped onion, carrot and zucchini along with one teaspoon of salt. Sauté for 10 minutes or until the onion is translucent.
Add the minced garlic, dried oregano, dried basil and red pepper flakes and cook for one minute longer.
Next, stir in the tomato past and cook for 2 minutes. Stir in the diced tomatoes and vegetable stock, cover the pot and simmer for 30 minutes.
After 30 minutes, add a can of undrained kidney beans to the soup and cook for 10 minutes. Next, add the anellini pasta and spinach. Cook for another 10 minutes, stirring on occasion to make sure the pasta does not stick to the bottom of the pot.
Add ¼ cup of roughly chopped parsley and the remaining 2 teaspoons of salt (or more depending on taste and the brand of salt using). Cook the soup for 5-10 minutes longer or until the pasta is tender.
Serve this soup with garlic bread and enjoy.
This recipe makes a lot of soup; 10 servings or so. Make this recipe for a crowd, or freeze the leftovers. This soup may thicken over time. If too thick for your taste, simply add a bit of water to the soup when reheating the leftovers.
