Heat the oil in a very large pot (8 qt/8 L) over medium heat. Add the onions and garlic, and cook, stirring once or twice, for about 5 minutes, until softened. Add the carrot, celery, tomatoes with all their juice, and the water, and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 40 minutes.
Add the pasta and green beans, and cook for 10 minutes.Then add the zucchini, spinach and kidney beans, and cook for another 10 to 15 minutes. Season with salt and pepper, and let cool to room temperature. Transfer soup to freezer-safe containers and freeze.
To serve, let soup thaw in the refrigerator overnight. Transfer to a saucepan or pot, and heat just to simmer. Sprinkle each bowl with grated Parmesan cheese. Add a loaf of good bread and a salad, and you've got dinner.
Sorry, there is no nutrition information available for this recipe.