Heat oil in large stockpot over medium-low heat.  Saute garlic for 2 to 3 minutes.  Add onions and saute for 4 to 5 minutes.  Add celery and carrots and saute for 1 to 2 minutes.



Add broth, water and tomato sauce, bring to boil, stirring frequently.  If desired, add red wine.  Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper.  Simmer 30 to 40 minutes; the longer the better.



Fill a medium saucepan with water and bring to boil.  Add pasta and cook until tender.  Drain water and set aside.



to serve, place 2 T. pasta in bottom of each bowl and ladle soup on top of pasta; sprinkle with Parmesan cheese.