Put a large saucepan of water on to boil for noodles.
Heat 1 tbsp of olive oil in large pot over medium-high heat.
Add 1.5 cups of frozen mirepoix and cook, stirring until softened. (~3 minutes).
Add 2 cloves of minced garlic, 1 tsp of Italian seasoning, 1 tsp of salt, 0.25 tsp of crushed red pepper, and 0.25 tsp of ground black pepper, and cook, stirring until fragrant. (~1 minute)
Add 1 can of diced tomatoes and their juices, 2 cups of chicken broth, and 1 can of beans. Bring to a boil.
Reduce heat to maintain a lively simmer. Cover and cook, stirring occasionally, until tomatoes break down. (~10 minutes).
Cook 8 oz of pasta in the boiling water for 1 minute less than the package directions. Drain pasta.
Stir in 1.5 cups of spinach into the soup. Stir in the pasta just before serving.
Serve topped with 4 tbsp of parmesan.
