Wash and dry the produce. Finely dice the onion and celery. Chop the zucchini into small bite-size pieces, and shred the carrot. Mince the garlic. Set aside.
Heat the olive oil over medium heat in a large stockpot. Sauté the onion, celery, zucchini, and carrot for about 5 minutes or until onions become translucent. Next, stir in the minced garlic. Sauté the garlic until it's fragrant, about 30 seconds.
Carefully pour in the vegetable broth, diced canned tomatoes with juice, tomato paste, and dry red wine. Stir until combined.
Add the green beans, red kidney beans, and great northern beans. Next, add the Italian seasoning, garlic powder, onion powder, and bay leaf. Stir the soup and bring to a boil, then reduce to a simmer — cover and cook for 30 minutes.
After 30 minutes, add the spinach or kale and the pasta. Continue to simmer the soup for 10 to 15 minutes, or until the pasta and vegetables are fork-tender. Season with salt and pepper to taste. Remove bay leaf before serving. Serve immediately. Garnish with parsley if desired.