In a large stockpot over medium low heat heat olive oil and fry garlic for 2 to 3 minutes. Add onion continue frying for 4 to 5 minutes. Add celery and carrots, fry further 1 to 2 minutes.
Add the stock, water, passata and wine; bring to the boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add pasta during the last 10 minutes of cooking.
Once pasta is tender, ladle soup into bowls and sprinkle with Parmesan cheese. Serve with a drizzle of olive oil, if desired.